Pigeons de Bordeaux Rôtis (Roast Bordeaux Pigeons)
From Little French dinners, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 19. The excerpt below is the record exactly as published.
Pigeons de Bordeaux Rdtis (Boast Bordeaux Pigeons). — Bard the pigeons — that is to say, tie a very thin slice of fat bacon over the breast of each bird — and roast them for about fifteen minutes, basting them the whole time with butter. When done, remove the string and skewers and serve the pigeons with or without the pieces of bacon and with fried potato chips and a salad composed as follows : Wash two or three heads of French lettuce, dry them thoroughly, cut off the stalk so as to free the leaves, which break into convenient pieces and cut the hearts into four quarters. Pour over the salad three table- spoonfuls of oil in which has been dissolved some pepper and salt to taste and then add one of tarragon vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.