Pigeons au Soleil

Ingredients

• a couple of roasted pigeons
• an ounce of butter
• four shalots
• an onion
• a carrot
• a little parsley
• a bayleaf
• a little thyme
• a clove
• four spoonfuls of flour
• a little olive oil
• two beaten whites of eggs

Method

1. 1

   Fry pigeons in marinade of butter, shalots, onion, carrot, parsley, bayleaf, thyme, and clove.

2. 2

   Simmer for half an hour, cool, drain, and batter with flour, salt, olive oil, water, and egg whites.

3. 3

   Fry until golden and serve with fried parsley and sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Pigeons au Soleil. Take a couple of roasted pigeons and put them into a marinade of an ounce of butter, four shalots, an onion, and a carrot cut up into dice, a little parsley, a bayleaf, a little thyme, and a clove ; put them into a stewpan and fry till they are of a light brown, then moisten with a little vinegar and water. When they have sim- mered for half an hour in the marinade let them cool, drain, and put them into a batter made of four spoonfuls of flour, a little salt, a little olive oil, and moisten with a sufficient quantity of water and two beaten whites of eggs

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