Stuffing for Roasted Pigeons

Ingredients

• Shell and blanch chestnuts
• one teaspoon salt
• one-eighth teaspoon pepper
• two tablespoons milk
• one-fourth cup cracker crumbs

Method

1. 1

   Cook chestnuts in boiling salted water until soft, drain, and pound with marrow from a marrow bone.

2. 2

   Add seasonings and mix well.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.

two tablespoons milk and one tablespoon stock to each egg. It will require three eggs for six patties. When bread is thoroughly soaked drain cases and fry in deep fat until delicately browned. Fry but two at a time; if more are attempted, the temperature of the fat will be reduced sufficiently to make the work un- satisfactory. Fill with chicken and mushroom filling. German patties may be filled with any creamed fish or meat mixture. CHICKEN AND MUSHROOM FILLING FOR GERMAN PATTIES. 8 mushrooms 2 eups cold cooked chicken, 3 tablespoons butter cut in dice 3 tablespoons flour - $ cup cream 1 cup chicken stock Yolks 2 eggs 4 cup finely cut celery 1 tablespoon lemon juice Salt and Pepper Clean mushrooms; peel caps, break in halves and sauté in butter five minutes; then add flour, chicken stock, and, when boiling point is reached, add chicken and celery. Just before serving, add cream, egg yolks, lemon juice, and seasonings. Heat very hot and serve in German patty cases or Swedish timbales. CROWN OF LAMB. Select parts from two loins containing ribs, scrape flesh from bones between ribs, as far as lean meat and trim off backbone. Shape each piece in a semi-circle, 242 iWhat to Have for Dinner. having ribs outside, and sew pieces together to form a crown. Place on rack in dripping pan, rub with salt, and dredge meat and bottom of pan with flour. Wrap each bone in a thin strip of fat salt pork, and cover top with a piece of buttered paper. Roast in a hot oven one and one-fourth hours, basting with fat in pan every fifteen minutes. Place meat on hot serving dish, remove pork from bones and garnish bones with paper frills. Fill centre of crown with green peas and surround with fried potato balls. ‘A crown of lamb may be ordered to be prepared at the market. GREEN PEAS. Open one can peas, put in purée strainer, pour over three quarts cold water, and let stand one-half hour. Put in sauce pan, with four tablespoons butter, and one- half teaspoon, each, sugar and salt. Bring to boiling point, and serve very hot. FRIED POTATO BALLS. Wash and pare large potatoes, and shape into small balls, using a French vegetable cutter. Soak in cold water, one hour, drain and dry on a towel. Fry in deep fat until well browned, and soft throughout, the time required being about ten minutes. Drain on brown paper, and sprinkle with salt. ROASTED PIGEONS. Clean, stuff and truss pigeons. Place on rack in drip- ping pan, sprinkle with salt and pepper and dredge birds and bottom of pan with flour. Put a short stalk Company and Formal Dinners.. 243 of celery on each breast and cover with a thin slice of fat bacon. Place in hot oven, and, when well browned, reduce heat and baste. Continue basting every ten minutes until birds are cooked, using one-fourth cup butter melted in one-half cup boiling water. STUFFING. Shell and blanch chestnuts, cook in boiling salted water until soft, and drain. Pound in a mortar with the marrow from a marrow bone and add one teaspoon galt, one-eighth teaspoon pepper, two tablespoons milk, and one-fourth cup cracker crumbs

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