Pigeons en Capote
From Tempting dishes for small incomes, 1891
Port-wine may be omitted.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Pigeons en Capote. Take the number of pigeons required, clean, truss, and stuff them with a mixture made of the chopped livers, parsley, butter, and a few bread- crumbs. Place them in a stewpan with two or three slices of bacon, and stew gently for three- quarters of an hour. Thicken the gravy, and add a couple of tablespoonfuls each of mushroom catsu
Cook this with the app: pantry check, scaling, and the assistant.