Pigeon Soup with Dumplings

Ingredients

• Clean 3 pigeons
• place them in a saucepan with 2 quarts of water
• 1 onion
• 1 leek
• melt y, tablespoonf ul butter
• add Yg tablespoonful flour

Method

1. 1

   Clean the pigeons and place them in a saucepan with water.

2. 2

   Once boiling, add salt, onion, leek, and bouquet.

3. 3

   Cover and boil until done, about 1 hour for young pigeons.

4. 4

   Meanwhile, melt butter, add flour, and stir.

5. 5

   When pigeons are done, remove them, add flour to the soup, and boil.

6. 6

   Serve with small dumplings boiled in salted water and fine-chopped parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 20. The excerpt below is the record exactly as published.

Pigeon Sonp with Dumplings.— Clean 3 pigeons and place them in a saucepan with 2 quarts of water ; as soon as they boil add some salt, 1 onion, 1 leek, and a bouquet ; cover the saucepan, and let the pigeons boil until done, which will take about 1 hour if they are young, and if not, from 2 to 3 hours. In the meantime melt y, tablespoonf ul butter, add Yg tablespoonful flour

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