Stuffed Bordeaux Pigeon

Ingredients

• a Bordeaux pigeon
• a handful of bread crumbs
• a little milk
• two pork sausages
• a little chopped herbs
• a beaten egg
• oiled butter

Method

1. 1

   Truss and cut the pigeon in half.

2. 2

   Wipe with a damp cloth, flatten, and fasten with a skewer.

3. 3

   Soak bread crumbs in milk, mix with sausage, herbs, and egg.

4. 4

   Spread over pigeon halves, brush with butter, place in a buttered paper-bag, seal, and bake for about 25 minutes.

5. 5

   Serve with green peas.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Stuffed Bordeaux Pigeon. Truss a Bordeaux pigeon the same as for roasting, cut it in half, and wipe each half thoroughly with a damp cloth ; flatten on a board and fasten each half with a skewer. Soak a handful of bread crumbs with a little milk, then mix with two pork sausages, previously skinned, add a little chopped herbs, and mix thoroughly with a beaten egg ; spread this over the halves of pigeon, then brush over with oiled butter

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