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Roast Pigeon I (pigeons rôtis)

Erken's Roast Pigeon I from 1914: six pigeons are larded with pork (or bound with pork slices), given butter inside, browned in butter and roasted 45-60 minutes with boiling stock. The sauce is reduced with cream, optionally replaced by a game sauce. Served with salad, roast potatoes and roast chestnuts.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 298 (falt i det fri)

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About the dish

The recipe appears in the chapter on poultry and game, in the section on pigeons. Erken explains that pigeons are best from July to October, and that pigeons about six weeks old are the best - the meat is juiciest before they begin to fly. Tame pigeons should be prepared the day after slaughter, while wild pigeons should hang a few days with the feathers on. One pigeon per person is figured.

How to make it

  1. 1

    Prepare the pigeons

    Clean, wash and truss the pigeons. Lard them with two rows of lard on each side of the breastbone, or bind pork slices around them. Put about 25 g butter inside each pigeon and salt them.

  2. 2

    Brown

    Lightly brown about 80 g butter in a pot and brown the pigeons well on all sides.

  3. 3

    Roast

    Pour on boiling stock or water and let the pigeons roast on under a lid for 45-60 minutes, until they are tender. Baste them often with the stock.

  4. 4

    Sauce

    Take up the pigeons and keep them warm. Reduce the stock with the cream into a sauce, and season with salt. Alternatively, make a game sauce to go with it.

  5. 5

    Serve

    Serve the pigeons with salad, roast potatoes and roast chestnuts.

Changes from the original

The measures are converted to modern units (deciliters, grams) and "flesk" is interpreted as fresh pork belly/lard for larding. The method is divided into numbered steps, and the roasting time is given as 45-60 minutes. The serving suggestion from the next page is included.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 298) → 1949 (korrekturlest, s. 332)~38% av teksten endretfjernetlagt til
6 duer 125 gr. flesk 180 gr. smør 1/2 liter ½ l. kraft eller vand 2 1/2 del. vann 2½ dl. fløte salt. Alle tamme duer tilberedes helst dagen efter, efter at de er slagtet; slaktet; de dræpes ogsaa drepes også ved at å hugge hodet av dem. Vilde Ville duer derimot bør hænge henge flere dage dager med fjæren, før de blir velsmakende og egner sig for «kjøkkenet». kjøkkenet. Efterat de er slagtet slaktet og plukket, behandles, rengjøres og opsættes opsettes de likesom like som alt andet fjærfæ. Duerne spækkes annet fjærfe. Duene spekkes enten med to rader spæk paa spekk på hver side av brystbenet, eller ogsaa også ombindes de med fleskeskiver, 25 gr. smør lægges ind legges inn i hver due. 80 gr. smør brunes let, lett, og heri brunes duerne duene godt, stekes videre, efterat den kokende kraft eller vand vann er tilsat, i 3/4—1 ¾—1 time. Sausen koker ind inn med fløten, eller man kan lage den som vildtsaus. viltsaus. Serveres med salat, stekte poteter og stekte kastanjer.

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Frequently asked questions

How long should the pigeons be roasted?
The pigeons are browned well in lightly browned butter, and roast on for 3/4-1 hour after boiling stock or water is added. Total time is about 100 minutes.
What is the difference between tame and wild pigeons?
Tame pigeons are best prepared the day after they are slaughtered. Wild pigeons, on the other hand, should hang several days with the feathers on before they become flavorful and suitable for the kitchen.
How do you make the pigeons juicy?
They are larded with two rows of lard on each side of the breastbone, or bound in with pork slices. In addition, 25 grams of butter is placed inside each pigeon. The sauce is reduced with the cream.
What do I need for 6 servings?
6 pigeons, 125 g pork, 180 g butter (of which 80 g for browning), ½ liter stock or water, 2½ dl cream and salt. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 298.

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