Pigeon Soup

Ingredients

• an ounce of butter
• six ounces of flour
• one ounce of chopped ham
• two quarts of clear soup
• three pigeons
• thyme
• parsley
• one leek
• a bay leaf
• a cupful of cooked green peas
• the same quantity of cooked and sliced carrots
• a glass of white wine
• a little pepper
• and salt

Method

1. 1

   Mix butter with flour, add ham, and place in soup with fried pigeons.

2. 2

   Flavor with thyme, parsley, leek, and bay leaf.

3. 3

   Cook for an hour, strain, cut meat into dice, return, and add peas, carrots, wine, and season before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 24. The excerpt below is the record exactly as published.

Pigeon Soup. Thoroughly mix an ounce of butter with six ounces of flour, add one ounce of chopped ham and place in two quarts of clear soup together with three pigeons previously cut up and fried in butter. Flavor with thyme, parsley, celery, one leek, and a bay leaf. After cooking for one hour strain the soup, cut the meat into small dice, and replace. Add a cupful of cooked green peas, the same quantity of cooked and sliced carrots, a glass of white wine and a little pepper and salt

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