Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pigeons in Aspic (aspic de pigeonneaux)

Pigeon breasts are set in aspic in a smooth mold decorated with truffle slices and cooked chestnuts; turned out onto a cold platter and surrounded with chopped aspic. The carcasses are cooked into stock, thickened with sago flour and flavored with madeira and truffle for a sauce served on the side.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 24 (falt i det fri)

Be the first to rate

About the dish

An elegant French-inspired party dish from the chapter "Hot and cold small dishes". Pigeon breasts are set in aspic in a smooth mold decorated with truffle and chestnuts, while the bones are used for a madeira sauce served on the side.

How to make it

  1. 1

    Roast the pigeons

    Roast the pigeons and cut out the breasts. Set the bones aside for the sauce.

  2. 2

    Line the mold

    Line a smooth mold with meat jelly and decorate with large truffle slices and cooked, cut-up chestnuts. Keep back a little jelly to fix the chestnuts.

  3. 3

    Fill the mold

    When the garnish has set, fill the mold with the roasted pigeon breasts and pour cold, melted jelly over. Refrigerate until everything is firm.

  4. 4

    Make the sauce

    Crush the pigeon carcasses and cook them into stock. Strain the stock, thicken it with sago flour and add the madeira and truffles.

  5. 5

    Plate

    Just before serving, turn the mold out onto a very cold platter and surround it with chopped meat jelly. Serve the sauce separately.

Changes from the original

Quantities for the meat jelly and sauce are specified; sago flour is kept (can be replaced with cornstarch). The method is divided into numbered steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 24) → 1949 (korrekturlest, s. 34)~42% av teksten endretfjernetlagt til
(Aspic de pigeonneaux.) 4 unge duer 1 l. i 1. aspic 4 trøfler 8 kastanjer 2 spiseskeer spiseskjeer madeira do. sagomel y 2 spiseskje sagomel. En glat glatt form beklædes med kjøtgelé kjøttgelé og dekoreres med store trøffelskiver og kokte, opskaarne opskårne kastanjer. Litt gele haves gelé has i igjen for at fæste kastanjerne; naar å feste kastanjene; når dette er stivnet, fyldes fylles formen med de stekte duebryst, overheldes overhelles med kold, smeltet gele. gelé. Kort før anretningen vendes formen paa på et meget koldt fat og omgives omgis med hakket kjøtgelé. kjøttgelé. — Duebenene knuses, kokes, siles, jevnes med sagomel og tilsættes tilsettes madeira og trøfler. — Denne saus anrettes særskilt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which parts of the pigeons are used in the mold?
Only the roasted pigeon breasts go in the mold. The bones are crushed and cooked into stock, which is strained, thickened with sago flour and seasoned with madeira and truffles - this becomes a separate sauce served on the side.
How do I build up the aspic correctly?
Line a smooth mold with meat jelly, decorate with large truffle slices and cooked, cut-up chestnuts. Use a little jelly to fix the chestnuts, let it set, then fill the mold with the pigeon breasts and pour over cold, melted jelly.
How is the dish plated?
Just before serving, the mold is turned out onto a very cold platter and surrounded with chopped meat jelly. The madeira sauce is served separately.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 24, in the chapter on hot and cold small dishes. The original name is "aspic de pigeonneaux".

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!