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(Poultry) - (The International Jewish Cook Book)

Prepare as many pigeons as you wish to bake in your pie. Salt and
pepper, then melt some fat in a stew-pan, and cut up an onion in it.
When hot, place in the pigeons and stew until tender. In the meantime
line a deep pie plate with a rich paste. Cut up the pigeons, lay them
in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and
there, pour over the gravy the pigeons were stewed in, cover with a
crust. Bake slowly until done.

Other Recipes

English Pigeon Pie.

Boil a beef tongue until tender; take off the outer skin. Then rub
with butter and the beaten yolk of an egg; put in a baking-dish. Add
1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine
and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake
until brown. Serve garnished with the mushrooms.

Other Recipes

Rich Pigeon Pie

Season the pigeons high; lay a puff paste at the bottom of the dish,

stuffing the craws of the birds with forcemeat, and lay them in the dish

with the breasts downward; fill all the spaces with forcemeat,

hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and

asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.

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