Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pigeons
100 g Butter (7 Tbsp)
1 c Plain breadcrumbs
1 tb (level) minced onion
1 bn Parsley, chopped
80 g Raw bacon (3 oz), diced
1 Egg
A bit of lukewarm milk
1 ts (level) marjoram
A bit of ground nutmeg
Salt and pepper to taste
1 pn Sugar
1 Yellow turnip [substitute:
-carrot], scraped

Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion
into a loose stuffing. Season with chopped parsley, marjoram, and
the other seasonings, as well as the pigeon giblets (diced heart,
liver, and peeled stomach; the liver should be blanched to retain the
flavor while keeping the stuffing light in color.)

Stuff the pigeons and sew closed with cooking twine. Season the
outside with salt and pepper. Roast in buttered baking dish along
with the scraped yellow turnip. Baste frequently, with the pan juices.

Serve with different salads.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

Browse by categories