Roasted Pigeons

Ingredients

• eight young pigeons
• a good breakfast-cupful of gravy
• a piece of butter the size of a hen's egg
• one clove of garlic
• two or three anchovies
• one glass of claret

Method

1. 1

   Lightly roast the pigeons, slice the breasts off whole, and place them in marinade with oil, vinegar, minced parsley, and shallot.

2. 2

   Simmer the bones and trimmings in gravy until extracted essence is obtained, then strain.

3. 3

   Chop onion and garlic, brown in butter, add gravy, anchovies, pepper, salt, and lime juice.

4. 4

   Bring to boiling point, simmer, strain, thicken with butter and flour, color with caramel, and gently heat the fillets in the sauce.

5. 5

   Serve with fried bacon and petits pois verts.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 209. The excerpt below is the record exactly as published.

eight young pigeons : slice the breasts of the birds off whole, and place the •f/"r iL'^L-L' f.ll" eight portions so obtained en marinade with uenevoise sauce. o i ^ in oil, vinegar, minced parsley, and shallot. Take the bones, trimmings, livers, &c., and put them into a sauce-pan with a good breakfast-cupful of gravy ; simmer this until you have extracted the essence of your pigeon scraps, and then strain it. Now chop up an onion, and one clove of garlic (a sine qua non) Yerj small : stir a piece of butter the size of an hen's egg at the bottom of a sauce- pan over the fire, and throw in your chopped onion, &c., let it slightly brown, and then add the gravy you previously made, with two or three anchovies chopped into dice, pepper and salt to taste, and MENU FOR A PARTY OF EIGHT. 373 the juice of a lime, -with one glass of claret

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