Pigeons au Soleil

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
For the pigeons
For the marinade
For the batter
For serving
Instructions (6)
  1. Take a couple of roasted pigeons and put them into a marinade of an ounce of butter, four shalots, an onion, and a carrot cut up into dice, a little parsley, a bayleaf, a little thyme, and a clove.
  2. Put them into a stewpan and fry till they are of a light brown.
  3. Moisten with a little vinegar and water.
  4. When they have simmered for half an hour in the marinade let them cool, drain, and put them into a batter made of four spoonfuls of flour, a little salt, a little olive oil, and moisten with a sufficient quantity of water and two beaten whites of eggs.
  5. Then fry them a good colour.
  6. Serve up with fried parsley in the middle, with a poivrade or piquant sauce around.
Original Text
Pigeons au Soleil. Take a couple of roasted pigeons and put them into a marinade of an ounce of butter, four shalots, an onion, and a carrot cut up into dice, a little parsley, a bayleaf, a little thyme, and a clove; put them into a stewpan and fry till they are of a light brown, then moisten with a little vinegar and water. When they have simmered for half an hour in the marinade let them cool, drain, and put them into a batter made of four spoonfuls of flour, a little salt, a little olive oil, and moisten with a sufficient quantity of water and two beaten whites of eggs; then fry them a good colour, and serve up with fried parsley in the middle, with a poivrade or piquant sauce around. [Pg 56]
Notes
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