Pigeon Soup à la Crème

Ingredients

• 2 well-cleaned pigeons
• 3 pints of water
• 1 onion
• a little salt
• a small bouquet
• Y, tablespoonful flour
• Y« tablespoonful butter
• yolks of 1 egg
• Ys ^^P cream

Method

1. 1

   Place pigeons in a saucepan with water, boil, add salt, onion, and bouquet.

2. 2

   Boil slowly until done, remove pigeons, and chop meat.

3. 3

   Return soup to saucepan, fry flour in butter, add to soup, and cook for 10 minutes.

4. 4

   Mix egg yolk with cream, stir into soup, season, and pour over meat in the tureen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 22. The excerpt below is the record exactly as published.

a little salt ; let this boil gently until the calf's head is done ; then take the head out and place it on a dish to cool ; afterward to be cut into square pieces and added to the soup ; strain the broth through a napkin, remove all the fat, and return 2 quarts of the broth to the fire again. Melt ly^ ounce of bntter in a saucepan, add Y, cupful flour, stir and fry till light brown ; then add it to the soup ; add 12 fine-cut canned mush- rooms ; boil gently 20 minutes, removing all the fat that arises. Then add V, cupful sherry, a little Cayenne pepper, 1 pint of the oalTs-head meat cut into Vs-inch-sized pieces, and if necessary more salt, and boil gently 10 minutes. Put 18 chicken-forcemeat balls, boiled in salted water, in the soup tureen, and pour the soup over it. Put the remaining calf's-head meat and broth into glass jars; cover tightly, keep in a cool place, and use for soups. Soup i, la Duchess. — Place a well-cleaned chicken in a soup kettle ; cover with cold water ; as soon as it boils add 1 onion, 1 leek, some salt, and a bouquet ; boil till done ; then take out the 80 SOUPS. Bra chicken, remove the skin and bones, cut the meat from the breast into fine pieces, and lay them in the tureen ; chop the bones up fine, and put them back into the soup kettle ; melt Y4 pound butter in a saucepan, add 4 ounces of bread crumbs, and let them get light brown ; add them to the soup ; boil for Y, an hour, then strain, remove the fat ; mix the yolks of 3 eggs with V, cup of cream or milk, stir this into the soup, and pour the same over the meat in the tureen. The remaining chicken meat can be used for chicken salad or croquettes. Pigeon 8onp h, la GrSme. — Place 2 well-cleaned pigeons in a saucepan with 3 pints of water over the fire ; as soon as this boils add a little salt, 1 onion, and a small bouquet ; cover the saucepan tightly and boil slowly till done ; then take out the pigeons, cut oflE the meat from the breast, and lay the meat in the tureen ; return the soup to saucepan ; fry Y, tablespoonf ul flour in Y« tablespoon- ful butter few minutes ; add it to the soup ; cook 10 minutes ; mix the yolks of i eggs with Ys ^^P cream ; stir this into the soup ; season with salt and little nutmeg ; pour the soup over the meat in the tureen, and serve. Soup h la Beine* — Place a soup kettle with 1 well-cleaned chicken over the fire ; if handy, add a small veal knuckle and suf- ficient cold water to cover all ; as soon as it boils add Ys tablespoon- ful salt, 2 leeks, 2 onions, 3 sprigs of parsley tied together with 2 blades of mace ; cover and boil slowly. When the chicken is tender take it out, remove the meat, chop up the bones and return them with the skin to the soup kettle, and boil Ys hour longer ; then strain through a sieve and a napkin, remove the fat, return the soup to the kettle and place it over the fire ; melt 2 ounces of butter in a small saucepan, add 2 tablespoonfuls fiour, stir until the flour has absorbed all the butter ; add slowly 1 pint of the soup, stir until smooth ; then add it to the soup ; boil 15 minutes ; mix the yolks of 2 eggs with Ys pii^t cream ; season to taste with salt ; draw the soup kettle to side of stove ; add a little of the soup to the SOUPS, Etc. 31 oream and yolks, mix well ; then pour it into the soup. Place the fine-cnt white chicken meat from the breast in a tnreen, ponr the soap oyer, and serve. Soup ii la Tictoria. — Place a saucepan with 3 pints of chicken or veal broth over the fire ; fry 1 tablespoonf ul flour in 1 of butter ; add it to the broth and boil 10 minutes. In the meantime boil Y, cup milk with Y^ tablespoonful butter, add 3 tablespoonf uls farina, boil and stir till it has formed into a compact paste ; remove it from the fire and mix it with the yolk of 2 eggs, a little salt, nutmeg, and 1 teaspoonf ul fine-chopped parsley, add last the beaten whites ; cut o& small portions with a teaspoon and drop it in boiling salted water, boil 5 minutes ; remove them with a skimmer and lay them in the soup tureen. Mix the yolks of 2 eggs with Ys cupful cream or milk ; remove the soup to side of stove ; add a little of the soup to the yolks and cream ; then stir it into the soup ; season, if neces- sary, with salt, a little grated nutmeg, and pour over the dumplings, then serve. Cream Sonp of Canliflower. — Gut 1 small head of cauli- flower into pieces, and boil in 3 pints of white stock till tender ; then rub it through a sieve ; melt 2 ounces butter ; add 2 ounces flour ; stir and cook 2 minutes ; add the cauliflower and the stock in which it was boiled; cook 5 minutes; if too thick, dilute either with milk or stock; add last Yg pint cream or 1 cupful milk, and season to taste. A % pint of strained cooked tomatoes may be added to this soup ; also Yt pi^t of whipped creapi may be put in the tureen and the soup poured over. Serve with croii* tons. Sonp & la Tertprfi. — Wash several times in cold water 1 quart of spinach; press out all the water by inclosing the spinach in a towel, and examine the spinach carefully so that it is perfectly clean ; then press it through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan ; add Ys tablespoonful flour

Cook this with the app: pantry check, scaling, and the assistant.