Pigeons with Rice

Ingredients

• 3 or 4 well-cleaned pigeons
• 1 tablespoonful salt
• 2 white onions
• 1 small carrot
• 1/2 pound well-washed rice
• 1 1/2 pint of the pigeon broth
• 2 ounces butter

Method

1. 1

   Boil pigeons with salt, onions, carrot until tender.

2. 2

   Cook rice in pigeon broth until done.

3. 3

   Serve rice shaped with pigeons arranged around it.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 286. The excerpt below is the record exactly as published.

tablespoonf ul salt evenly dis- tributed all over ; tie a large thin slice of larding pork over the breast of each one ; then place in a roasting pan ; pour over each pigeon a little melted butter ; place the pan in a medium-hot oven ; roast until light brown on all sides, basting them with their own 424 POULTRY. grayy ; then add Ys cup broth or boiling water ; continue to roast till done, which will take from 40 to 60 minutes. Shortly before serving lay the pigeons on a warm dish ; remove all fat from the gravy ; mix Yg tablespoonf ul cornstarch with Ys giU cold water, add it to the gravy, stir and cook 30 minutes ; add Yt pii^t of broth or stock, cook 5 minutes ; then strain. Cook the giblets in water with a little salt ; rub the cooked livers fine, and add them to the sauce ; pour a little sauce over each pigeon, and serve the remainder in a sauce bowl ; or chop the pigeon livers fine, and mix them with the bread filling. Pigeons may also be stuffed with veal or chicken forcemeat or chestnut pur6e. Pigeons with Bice* — Place 3 or 4 well-cleaned pigeons in a saucepan over the fire, cover with boiling water ; add Yt tablespoonf uI salt, 2 white onions, a bouquet, and a small carrot ; boil until tender. Place Yb pound well-washed rice in a saucepan over the fire, cover with boiling wafcer, cook 5 minutes ; drain, and rinse off with fresh cold water ; return the rice in a saucepan to the fire ; add lYt pint of the pigeon broth, cook over slow fire till the rice is done, but the kernels not broken. Shortly before serving turn the rice on to a warm dish, add 2 ounces butter

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