Quantity for 6 Persons.
- 6 young pigeons
- ¼ lb. of butter
- 1 cup of cream
- ½ cup of water
- 1 tbsp. of flour
Preparation: The pigeons are dressed, washed, salted inside 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 1½ 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
- ¼ lb. of butter
- ½ cup of cream
- 1 cup of water
- 1 tbsp. of flour.
For the Stuffing.
- 2 soaked rolls
- Chopped heart, liver, gizzard
- 1 tbsp. of butter
- 2 eggs
- ¼ pt. finely chopped champignons
- 4 truffles, chopped
- Salt, pepper
- 1 tsp. of chopped parsley.
Preparation: The pigeons are dressed, washed and salted inside and outside.
The stuffing is made by mixing well the chopped liver, heart and gizzard from which the inner membrane has been removed with all the other ingredients. Stuff the pigeons with it, sew them, up and fry them as stated in [No. 15]; prepare the gravy likewise.