Pigeons Sautés aux Salsiflts

Ingredients

• Truss two Bordeaux pigeons
• with an ounce of butter
• 2 oz. of minced bacon
• Season with salt and pepper
• moisten with a gill of gravy
• Wash and scrape a bundle of salsify

Method

1. 1

   Truss pigeons and brown in butter with bacon.

2. 2

   Moisten with gravy, cover, and cook in the oven for half an hour.

3. 3

   Cook salsify in salted water with flour, drain, and reheat in butter, season.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 63. The excerpt below is the record exactly as published.

Pigeons Saut§s aux Salsiflts. (Stewed Pigeons with Salsify.) Truss two Bordeaux pigeons and put them in a saute- pan with an ounce of butter and 2 oz. of minced bacon. Season with salt and pepper, and cook them over a quick fire long enough to nicely brown the pigeons. Moisten with a gill of gravy, cover the pan and cook the birds in the oven for half an hour or till tender. Wash and scrape a bundle of salsify

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