Gefuellte Tauben (stuffed Pigeons) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Pigeons,
100 gram: Butter, 7 Tbsp
1 cup: Plain breadcrumbs,
1 tbsp: , (level) minced onion
1 bunch: Parsley, chopped
80 gram: Raw bacon, (3 oz), diced
1: Egg,
A bit of lukewarm milk,
1 tsp: , (level) marjoram
A bit of ground nutmeg,
Salt and pepper to taste,
1 pinch: Sugar,
1: Yellow turnip [substitute: carrot], scraped
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp