Pigeons, a la Daube

Ingredients

• a layer of bacon
• about a pound of veal
• one of coarse beef
• a piece of carrot
• a bundle of sweet herbs
• an onion
• some pepper
• a blade or two of mace
• a few cloves
• a quart of boiling water
• a pound of veal
• one of beef suet
• an equal quantity of crumbs of bread
• nutmeg
• beaten mace
• lemon-peel
• parsley cut small
• thyme
• the yolks of two eggs

Method

1. 1

   Cover the layers of bacon, veal, and beef in a saucepan, brown over a slow fire.

2. 2

   Add boiling water and stew until the gravy is rich.

3. 3

   Strain and skim off the fat.

4. 4

   Beat veal and beef suet in a mortar with crumbs, spices, and herbs.

5. 5

   Mix with egg yolks, fill the pigeons, flatten the breasts, flour, and fry in butter until brown.

6. 6

   Pour off fat and add gravy over the pigeons.

7. 7

   Cover until done, garnish with bay leaves and bacon, serve hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 381. The excerpt below is the record exactly as published.

PIGEONS, a la Daube. — Put a layer of bacon in a saucepan, one of veal, one of coarse beef, and then another of veal, about a pound of beef, and a pound of veal cut very thin ; a piece of carrot, a bundle of sweet herbs, an onion, some pepper, a blade or two of mace, and a few cloves. Cover it close, and brown it over a slow fire. Put in a quart of boiling water, and when stewed till the gravy is rich, strain, and skim off the fat. Beat a pound of veal, and one of beef suet, in a mortar ; an equal quantity of crumbs of bread, pepper, salt, nutmeg, beaten mace, lemon-peel, parsley cut small, and thyme. Mix them with the yolks of two eggs

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