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Due

3 recipes · Fjærfe og vilt

3 due recipes from the “Big Cookbook,” in the fjærfe og vilt category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pigeon Ragout (dueragu)

    Erken's pigeon ragout from 1914: pigeons split lengthwise, salted, steamed tender for about 1 hour in a brown sauce of pork, onion, flour, butter and bouillon with bay leaf, clove, mace and lemon; the sauce is strained, thickened with potato starch if needed and seasoned with capers.

  • Roast Pigeon I (pigeons rôtis)

    Erken's Roast Pigeon I from 1914: six pigeons are larded with pork (or bound with pork slices), given butter inside, browned in butter and roasted 45-60 minutes with boiling stock. The sauce is reduced with cream, optionally replaced by a game sauce. Served with salad, roast potatoes and roast chestnuts.

  • Stuffed Pigeons (pigeons farcies)

    Erken's stuffed pigeons (1914): the breastbone is removed, the pigeons are filled with a stuffing of giblets/liver (optionally chicken liver or pigeon meat), roasted in butter about 1 hour together with cauliflower, carrots and peas, split lengthwise and arranged against a bread base with tartlets of stewed peas and artichoke bottoms.