Pigeons, Stuffed and Stewed

Ingredients

• two plump, freshly-killed young pigeons
• twice their bulk of highly-seasoned bread-crumbs
• half a salt-spoonful of chopped lemon-rind
• half a salt-spoonful of powdered thyme
• a tea-spoonful of chopped parsley
• the yolk of an hard-boiled egg crushed to powder
• half an ounce of fresh butter
• two table-spoonfuls of flour
• two table-spoonfuls of cream
• the yolks of two eggs

Method

1. 1

   Pluck and draw the pigeons, truss them for boiling.

2. 2

   Mince the livers and mix with bread-crumbs, lemon-rind, thyme, parsley, and crushed egg yolk.

3. 3

   Fill the birds with this mixture and add butter.

4. 4

   Place in a stewpan, cover with veal stock or water, and stew gently until done.

5. 5

   Strain the gravy, thicken with flour and cream, add egg yolks, and season.

6. 6

   Heat the pigeons in the sauce and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1205. The excerpt below is the record exactly as published.

Pigeons, Stufied and Stewed.— Pluck and draw two plump, freshly-killed young pigeons, and truss them as for boihng. Mince the livers finely, and mix with them twice their bulk of highly-seasoned bread-crumbs, half a salt-spoonful of chopped lemon-rind, half a salt- spoonful of powdered thyme, a tea-spoonful of chopped parsley, and the yolk of an hard- boiled egg crushed to powder. FUl the birds with this forcemeat, and put in each half an ounce of fresh butter. Lay them breast down- wards into a small stewpan, and barely cover them with veal stock or, failing this, water. Let them stew gently irntil they are done enough, then take them up, strain the gravy, thicken with two table-spoonfuls of flour mixed smoothly with two table-spoonfuls of cream, and the yolks of two eggs

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