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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 299)~83% of the text changedremovedadded
4 stk duer (rensede). salt (etter smak). 1 stk løk. løk 30 g persille. gr. persille 10 stk sjampinjong (eller annen sopp). sop 2 stk trøfler (kan sløyfes). 125 g smør. gr. smør 4 dl kraft. del. kraft 1 ts sitronsaft. Rens og vask duene, del dem teske citronsaft. Duerne renses, vaskes, deles i to på langs, bank dem lett efter længden, bankes let litt flate og strø over salt.. Hakk løk, brede, strøes med salt. Løk, persille, sopp sop og trøffel trøfler hakkes grovt sammen og rist blandingen i smøret.. Legg duene sammen, ristes med smørret, duerne lægges i gryten og la dem småsurre smaasurrer, til de er møre. Rist gryten ofte.. Ta opp duene møre, idet man ofte ryster gryten. Duerne tages op og hold dem varme. Hell holdes varme, kraften i gryten og la den koke haves i gryten, koker 10 minutter. Tilsett sitronsaften.. Hell minutter, tilsættes citronsaften. Ved anretningen heldes sausen over duene ved anretningen og server. duerne.

Note on Modernised

Mengdene er beholdt, men omregnet til moderne enheter (dl, g, ts). «Sop» er tolket som sjampinjong; trøffel kan sløyfes eller erstattes med trøffelolje. Fremgangsmåten er delt i nummererte trinn.

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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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