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Pigeons aux fines herbes

Pigeons aux fines herbes from Erken (1914): pigeons halved and braised tender in butter with coarsely chopped onion, parsley, mushroom and truffle. The stock is reduced 10 minutes into a sauce, seasoned with lemon juice and poured over the pigeons.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 299 (falt i det fri)

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About the dish

A French-inspired pigeon dish from the chapter "Poultry and game" in "Stor kokebok" (1914). "Fines herbes" refers to the finely chopped mixture of onion, parsley, mushroom and truffle in which the pigeons are braised.

How to make it

  1. 1

    Prepare the pigeons

    Clean and wash the pigeons, split them lengthwise in two, pound them lightly a bit flat and sprinkle with salt.

  2. 2

    Sauté the herb mixture

    Coarsely chop onion, parsley, mushroom and truffle together and sauté the mixture in the butter.

  3. 3

    Braise the pigeons tender

    Place the pigeons in the pot and let them braise gently until tender. Shake the pot often.

  4. 4

    Make the sauce

    Take out the pigeons and keep them warm. Pour the stock into the pot and let it boil for 10 minutes. Add the lemon juice.

  5. 5

    Plating

    Pour the sauce over the pigeons when plating and serve.

Changes from the original

The quantities are kept but converted to modern units (dl, g, tsp). "Sop" is interpreted as button mushroom; the truffle can be omitted or replaced with truffle oil. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 299) → 1949 (korrekturlest, s. 332)~41% av teksten endretfjernetlagt til
4 duer salt 1 ½ løk 30 gr. persille 10 sop gr. sopp 2 trøfler 125 gr. smør 4 del. dl. kraft 1 teske citronsaft. Duerne teskje sitronsaft. Duene renses, vaskes, deles i to efter længden, lengden, bankes let lett litt brede, strøes med salt. Løk, persille, sop sopp og trøfler hakkes grovt sammen, ristes med smørret, duerne lægges smøret, duene legges i og smaasurrer, småsurrer til de er møre, idet man ofte ryster rystet gryten. Duerne tages Duene tas op og holdes varme, kraften haves has i gryten, koker 10 minutter, tilsættes citronsaften. tilsettes sitronsaften. Ved anretningen heldes helles sausen over duerne. duene.

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Frequently asked questions

What does "aux fines herbes" mean in this recipe?
It refers to the chopped mixture of onion, parsley, mushroom and truffles (30 g parsley, 1 onion, 10 mushrooms, 2 truffles) that is sautéed in butter and braised together with the pigeons.
How are the pigeons prepared?
They are cleaned, washed and split lengthwise in two, pounded lightly a bit wide and sprinkled with salt before being placed in the butter-and-herb mixture.
How is the sauce made?
The pigeons are taken out and kept warm. 4 dl of stock is put in the pot and boiled 10 minutes, then 1 teaspoon of lemon juice is added. The sauce is poured over the pigeons when plating.
How long should the pigeons braise?
They braise gently until tender - the whole dish takes around 80 minutes in total. Shake the pot often during cooking.

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