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Pigeons with Olive Sauce

Pigeons with olive sauce from Erken (1914): six larded pigeons are browned in butter and roasted tender for about 1 hour with boiling milk and bouillon. The stock is used for a brown roux sauce with red wine, cream and olives. Served cut up with puff pastry slices.

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

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About the dish

A party dish from the chapter "Poultry and game" in "Stor kokebok" (1914). The dish shows the French influence of the era, with olives, red wine and puff pastry slices as garnish.

How to make it

  1. 1

    Lard the pigeons

    Lard the well-cleaned pigeons with small, fine pork strips.

  2. 2

    Soak the giblets

    Wash the gizzard, liver and heart carefully and soak them in water for about half an hour.

  3. 3

    Brown the pigeons

    Brown the butter in a sauté pan and brown the pigeons in it, one by one. Then brown the gizzard, liver and heart a little in the butter.

  4. 4

    Roast tender

    Return the pigeons to the pan, salt them, and thin with the boiling milk a little at a time along with a bit more butter and the dissolved bouillon cubes. Baste the pigeons well during roasting, which takes about 1 hour.

  5. 5

    Make the olive sauce

    Brown 50 g butter and 50 g flour over low heat, thin with the strained stock and let the sauce simmer for 10 minutes. Add red wine, cream, pitted olives and a little of the olive brine. Reduce the sauce well.

  6. 6

    Plating

    Cut the pigeons open lengthwise, place them on a flat, warm platter and pour the reduced olive sauce over. Arrange puff pastry slices around the platter if desired.

Changes from the original

Measures converted to modern units. Maggi bouillon cubes can be replaced with stock or bouillon cube according to today's strength. Butter and flour for the brown sauce are included in the ingredient list (50 g of each), in addition to the 90 g butter in the base recipe. "Flesk" is interpreted as fatty pork belly/lard for larding.

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 332)~74% of the text changedremovedadded
6 stk duer (godt rengjorte, med kråse, lever og hjerte). 125 g fett sideflesk eller spekk (skåret i små, fine strimler til spekking). gr. flesk 90 g gr. smør (til bruning og steking). salt (etter smak). 2,5 dl ¾ l. melk (kokende). 2 stk buljongterninger (oppløst). norexterninger 1 dl rødvin. dl. rødvin 1 dl fløte. 50 g smør (til brun saus). 50 g hvetemel (til brun saus). oliven (uten sten, samt litt av olivenlaken). butterdeigsnitter (til garnityr, kan sløyfes). Spekk de godt dl. fløte oliven. De rengjorte duene duer spekkes med små, fine fleskestrimler.. Vask kråse, fleskestrimler. Krås, lever og hjerte vaskes omhyggelig og legg det legges i vann i en halv ½ times tid.. Brun smøret i tid. I en sautépanne brunes smøret, og brun heri brunes duene i det, én etter efter én. Brun deretter kråse, Når duene er brunet, brunes kråser, lever og hjerte litt i smøret.. Legg duene tilbake smøret. Duene legges i pannen, salt dem, og spe med igjen, saltes, tilsettes den kokende melken litt etter melk litt sammen med efter litt, litt mer mere smør og de oppløste buljongterningene. Drypp opløste terninger; duene dryppes godt under stekingen, som tar vil ta ca. 1 time.. Brun time. 50 g gr. smør og 50 g gr. mel brunes over svak varme, spe spes med den silte kraften og la sausen småkoke kraft, småkoker i 10 minutter. Tilsett minutter, tilsettes rødvin, fløte, oliven uten sten fløte og oliven, hvorfra stenen er uttatt, samt litt av olivenlaken. Kok sausen godt inn.. Skjær duene opp olivenkraften. Duene skjæres op på langs, legg dem ordnes på et flatt, varmt fat og hell fat, overhelles den godt innkokte olivensausen over. Legg gjerne butterdeigsnitter rundt olivensaus. Butterdeigsnitter kan legges omkring på fatet.

Note on Modernised

Mengder omregnet til moderne enheter. Maggibuljongterninger kan erstattes med kraft eller buljongterning etter dagens styrke. Smør og mel til brun saus er tatt inn i ingredienslisten (50 g av hver), i tillegg til de 90 g smør i grunnoppskriften. «Flesk» er tolket som fett sideflesk/spekk til spekking.

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Frequently asked questions

How long should the pigeons be roasted?
The pigeons are first browned one by one in butter in a sauté pan, then roast for about 1 hour while being basted well with the stock. Total time for the recipe is about 2.5 hours.
What are the giblets used for?
The gizzards, liver and heart are washed carefully and soaked in water for half an hour, then browned a little in the butter after the pigeons. They are cooked along and give flavor to the stock.
How is the sauce made?
50 g butter and 50 g flour are browned over low heat into a brown roux, thinned with the strained stock from roasting, simmered 10 minutes and then given 1 dl red wine, 1 dl cream and olives.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 299. The recipe is intended for 6 servings - one pigeon per person.

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