Stuffed Fried Pigeons

Ingredients

• 6 young pigeons
• 1/2 cup of cream
• 1/2 lb. of butter
• 1 cup of water
• 1 tbsp. of flour
• 2 soaked rolls
• % pt. finely chopped champignons
• Chopped heart, liver, gizzard
• 4 truffles, chopped
• 1 tbsp. of butter
• Salt, pepper
• 2 eggs
• 1 tsp. of chopped parsley

Method

1. 1

   The pigeons are dressed, washed and salted inside and outside.

2. 2

   The stuffing is made by mixing well the chopped liver, heart and gizzard with all the other ingredients.

3. 3

   Stuff the pigeons with it, sew them up and fry them as stated in No.

4. 4

   15; prepare the gravy likewise.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 45. The excerpt below is the record exactly as published.

s 1 cup of cream \i lb. of butter % cup of water 1 tbsp. of flour Preparation: The pigeons are dressed, washed, salted in- side and outside. Heat the butter and fry the pigeons light brown on every side, basting with spoonfuls of water and cream. During the last ten minutes stir in the flour and add some more water if necessary, strain the gravy. On the stove it requires IV^ hours to fry the pigeons, to roast in the oven only one hour. No. 16— STUFFED FRIED PIGEONS. Quantity for 6 Persons. 6 young pigeons % cup of cream % lb. of butter 1 cup of water 1 tbsp. of flour. For the Stuffing. 2 soaked rolls % pt. finely chopped champignons Chopped heart, liver, gizzard 4 truffles, chopped 1 tbsp. of butter Salt, pepper 2 eggs 1 tsp. of chopped parsley

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