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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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 300 (falt i det fri)

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About the dish

From the chapter on poultry and game in "Stor kokebok" (1914). Pigeons were common festive food in older Norwegian households, and Erken here uses Maggi's bouillon cubes - a modern industrial product in her time.

How to make it

  1. 1

    Prepare the pigeons

    Split the cleaned pigeons lengthwise in two, sprinkle a little salt over them and let them stand like that for half an hour.

  2. 2

    Brown pork and onion

    Slice the onion and cut the pork into small cubes. Put it in a pot and sauté it over the heat for 10 minutes.

  3. 3

    Make the sauce

    Stir in flour and butter and let everything brown fairly lightly. Add the water with the dissolved bouillon cubes a little at a time, and put in bay leaf, peppercorns, clove, mace and lemon slices.

  4. 4

    Steam the pigeons tender

    Dry the pigeons off again, place them in the sauce and steam them tender over low heat for about 1 hour.

  5. 5

    Keep warm

    Take up the pigeons, place them on a warm platter and keep them warm until the sauce is finished.

  6. 6

    Finish the sauce

    Strain the sauce. If it is too thin, thicken it with a little potato starch and give it a boil. Stir in the capers, season with salt and pour the sauce over the pigeons.

Changes from the original

The ingredients are given in modern measures and spelling (tablespoon, a pinch of mace, bouillon cubes instead of Maggi bouillon cubes). Pork is interpreted as fresh, fatty pork belly/bacon. The method is divided into numbered steps in modern Norwegian.

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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. 300) → 1949 (korrekturlest, s. 333)~42% av teksten endretfjernetlagt til
4 duer salt 1 løk 150 gr. flesk 35 gr. hvetemel 80 gr. smør 1 l. vand, 4 maggibuljongterninger vann 2 norexterninger 1 laurbærblad 2 pepperkorn 1 nellik 1 knivsod knivsodd muskatblomme 3 citronskiver sitronskiver 1 spiseske spiseskje kapers potetesmel. De rensede duer skjæres i to dele langsefter, strøes med litt salt, staar ½ time saaledes. Løken skjæres i skiver, flesket skjæres i smaa små terninger, haves has i en gryte og rystes ryster over varmen i 10 minutter, mel og smør røres i i, og alt brunes ganske let; vandet lett; vannet med de opløste buljongterninger tilsættes terninger tilsettes litt efter litt, laurbærblade, pepperkorn, nellik, muskat og citronskiverne lægges sitronskivene legges i. Duerne avtørres Duene avtørkes igjen, lægges legges i sausen og dampes møre ved svak varme ca. 1 time; saa tages så tas de op, lægges paa legges på et varmt fat fat, og holdes varme, varme til sausen er færdig. ferdig. Sausen siles; hvis den er for tynd, tynn, jevnes den med litt potetesmel, gives gis et opkok, kapersen røres i, saltes efter smak, og sausen heldes helles over duerne. duene.

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Frequently asked questions

How long must the pigeons cook?
The pigeons are steamed tender in the sauce over low heat for about 1 hour. Allow around 110 minutes in total, since the pigeons must first be salted and stand for half an hour, and onion and pork are cooked for 10 minutes before the liquid is added.
How are the pigeons prepared?
The cleaned pigeons are split lengthwise in two, sprinkled with a little salt and left like that for ½ hour. Then they are dried off again before being placed in the sauce.
What gives the sauce its flavor?
Onion and pork cubes are lightly browned with flour and butter, and the liquid is 1 liter of water with 4 bouillon cubes. The seasoning is bay leaf, 2 peppercorns, 1 clove, a pinch of mace, 3 lemon slices and a tablespoon of capers. Potato starch is used for thickening.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 300. It is intended for 4 servings with 4 pigeons.

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