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Pigeon

3 recipes · Poultry and game

3 pigeon recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pigeon Ragout (dueragu)

    Pigeon ragout from Erken's Big Cookbook (1914): pigeons split and steamed tender about 1 hour in a brown sauce with onion and spices, seasoned with capers.

  • Roast Pigeon I (pigeons rôtis)

    Roast pigeon I (pigeons rôtis) from Erken's Big Cookbook (1914): pigeons larded with pork, browned and roasted 45–60 minutes, with salad and potatoes.

  • Stuffed Pigeons (pigeons farcies)

    Stuffed pigeons from Erken's Big Cookbook (1914): pigeons filled with giblet stuffing, roasted in butter with cauliflower and peas, served with tartlets.