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Roast Pigeon II (pigeons rôtis)

Roast Pigeon II from Erken (1914): pigeons are scalded in milk, larded with pork, browned in butter and roasted tender under a lid with milk. The sauce is enriched with cream and seasoned with Maggi seasoning. Served halved with salad and small shells of fruit jelly.

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

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About the dish

One of several pigeon variants in the chapter on poultry and game in "Stor kokebok" (1914). Pigeons were common festive food, and larding with pork kept the lean meat juicy. The plating with small shells filled with fruit jelly is typical of the table setting of the era.

How to make it

  1. 1

    Prepare the pigeons

    Pluck, wash and dry the pigeons, and truss them into a neat shape.

  2. 2

    Scald and lard

    Give the breast side a quick scald in boiling milk. Then lard the breast densely with thin pork strips.

  3. 3

    Brown the pigeons

    Grease a pot well with butter, put in the pigeons and brown them lightly all over.

  4. 4

    Roast tender

    Thin with the milk the pigeons were scalded in, a little at a time, and roast the pigeons through under a lid. Baste often with the sauce. Allow 45-60 minutes.

  5. 5

    Make the sauce

    Take up the pigeons and keep them warm. Enrich the sauce with a little cream and season with Maggi seasoning.

  6. 6

    Plating

    Halve the pigeons, place them in the center of the platter with salad around. Set small shells filled with various kinds of fruit jelly on the salad. Serve the sauce alongside.

Changes from the original

The original gives no quantities; here practical amounts for 4 pigeons are set. "Flesk" is interpreted as fresh lard/fatty pork belly for larding. Maggi seasoning can be replaced with soy sauce or stock concentrate. The method is divided into numbered steps.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 299) → Modernisert~85% av teksten endretfjernetlagt til
Duer 4 stk duer (plukket og rensede). 5 dl melk flesk (til skålding og spedning). 150 g spekk eller fett sideflesk (skåret i tynne strimler til spekking). 75 g smør (til smøring av gryten og steking). 1 dl fløte maggikrydderi. Duerne plukkes, vaskes, tørres (til jevning av sausen). maggikrydderi (etter smak, eller soyasaus). salat (til anretning). fruktgelé (forskjellige sorter, til anretning). Plukk, vask og opsættes. Brystsiden faar tørk duene, og bind dem opp i pen fasong.. Gi brystsiden et hurtig opkok raskt oppkok i kokende melk og spækkes tæt. En melk. Spekk deretter brystet tett med tynne fleskestrimler.. Smør en gryte smøres godt med smør, duerne lægges legg i duene og brunes let; melken, som de fik et opkok brun dem lett rundt det hele.. Spe med den melken duene ble kokt opp i, heldes paa litt efter etter litt, og duerne stekes færdig stek duene ferdige under lok; dryppes lokk. Dryppe ofte med sausen. Sausen jevnes tilsidst Regn 45–60 minutter.. Ta opp duene og hold dem varme. Jevn sausen med litt fløte og tilsættes maggikrydderi efter smak. Duerne deles smak til med maggikrydderi.. Del duene i to, lægges legg dem midt paa fatet, på fatet med salat omkring. Paa salaten sættes smaa skjæl, fyldt rundt. Sett små skjell fylt med forskjellige sorter frugtgelé. fruktgelé på salaten. Server sausen til.

Note til Modernisert

Originalen oppgir ingen mengder; her er det satt praktiske mengder for 4 duer. «Flesk» er tolket som ferskt spekk/fett sideflesk til spekking. Maggikrydderi kan erstattes med soyasaus eller kraftkonsentrat. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the pigeon breast get a quick boil in milk?
The quick boil in boiling milk makes the breast side easier to lard densely with pork, and the milk is used further as the roasting liquid and sauce base, so nothing goes to waste.
How are the pigeons roasted?
Use a well-greased pot, brown the pigeons lightly, and pour the milk over a little at a time. Roast them through under a lid and baste often with the sauce. Allow about 1.5 hours in total for four servings.
How is the sauce made and the dish served?
The sauce is finally enriched with a little cream and seasoned with Maggi seasoning. The pigeons are halved and placed in the center of the platter with salad around; on the salad are set small shells filled with various kinds of fruit jelly.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 299, listed as Roast Pigeon II (pigeons rôtis).

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