Turin Pigeons (Braised and Served in Rice)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
7.0 – 8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Take a breakfastcupful of rice, and stew it in a little stock for about 1/2 hour.
  2. Add the pigeons cut in half, but not boned, putting them upon the rice.
  3. Cover the pan, and let all simmer again for 1/2 hour.
  4. Take out the pigeons and keep them warm in the bain-marie.
  5. Put to the rice a piece of glaze the size of half an egg, some mushroom peelings, pepper, and a few grains of salt.
  6. Shake the pan gently that the glaze may melt more quickly.
  7. When all has melted and mixed, let the pigeons be well warmed, and dish them like cutlets, in a circle, with the rice and gravy.
Original Text
Pigeons—“Turin Pigeons” (Braised and Served in Rice). Take a breakfastcupful of rice, and stew it in a little stock for about ½ hour; add the pigeons cut in half, but not boned, putting them upon the rice; cover the pan, and let all simmer again for ½ hour. This is long enough to cook the birds. Take out the pigeons and keep them warm in the bain-marie, and put to the rice a piece of glaze the size of half an egg, some mushroom peelings, pepper, and a few grains of salt. Shake the pan gently that the glaze may melt more quickly, and when all has melted and mixed, let the pigeons be well warmed, and dish them like cutlets, in a circle, with the rice and gravy. Four pigeons are enough for a dishful for seven or eight persons.
Notes
—