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Stuffed Pigeons (pigeons farcies)

Erken's stuffed pigeons (1914): the breastbone is removed, the pigeons are filled with a stuffing of giblets/liver (optionally chicken liver or pigeon meat), roasted in butter about 1 hour together with cauliflower, carrots and peas, split lengthwise and arranged against a bread base with tartlets of stewed peas and artichoke bottoms.

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). The dish shows a French-inspired festive presentation with a bread base and tartlets, typical of the finer bourgeois cuisine of the time.

How to make it

  1. 1

    Prepare the pigeons

    Remove the breastbone from the cleaned pigeons.

  2. 2

    Make the stuffing

    Make a stuffing from the giblets. The liver alone is best, but there is little of it; so mix the pigeon liver with a couple of chicken livers. The stuffing can also be made from pigeon meat.

  3. 3

    Fill and roast

    Fill the pigeons with the stuffing, salt them and roast them in the butter for about 1 hour. At the same time roast a little cauliflower, carrots and peas, or whatever vegetables you have.

  4. 4

    Arrange

    Cut the pigeons in two lengthwise and arrange them against a bread base set on a round platter. Set small tartlets filled with stewed green peas and artichoke bottoms around them.

Changes from the original

The ingredients are set in modern measurements and spelling. The stuffing is specified as pigeon liver/giblets (optionally mixed with chicken liver or pigeon meat). The method is divided into numbered steps in modern Norwegian; the tartlets, stewed peas and artichoke bottoms are listed as optional accompaniments.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 300) → Modernisert~81% av teksten endretfjernetlagt til
6 stk duer (rensede). 100 gr. smør salt blomkaal erter gulerøtter g smør. salt. Brystbenet uttages innmat av duene (særlig lever; kan blandes med et par hønselever eller duekjøtt). blomkål. erter. gulrøtter. loff til brødsokkel (til anretning). små tarteletter med stuede erter og artisjokkbunner (til garnering). Ta brystbenet ut av de rensede duer; de fyldes med farce, laget duene.. Lag en fars av indmaten. innmaten. Leveren alene er bedst, best, men denne forslaar ikke meget, og man kan da blande den blir lite; bland derfor gjerne dueleveren med et par hønselevere, om man har. Farcen hønselever. Farsen kan ogsaa også lages av duekjøt. Duerne stekes duekjøtt.. Fyll duene med farsen, salt dem og stek dem i smørret, smøret i ca. 1 time. Stek samtidig steker man litt blomkaal, gulerøtter blomkål, gulrøtter og erter erter, eller hvilke grønsaker man har for haanden. Steker ca. 1 time. Duerne deles de grønnsakene du har.. Del duene i to langsefter, anrettes på langs og anrett dem mot en brødsokkel, som er brødsokkel lagt paa på et rundt fat; smaa tarteletter, fyldt fat. Sett små tarteletter fylt med grønne stuede erter og artiskokbunde, stilles artisjokkbunner omkring.

Note til Modernisert

Ingrediensene er satt i moderne mål og skrivemåte. Farsen er presisert som duelever/innmat (eventuelt blandet med hønselever eller duekjøtt). Fremgangsmåten er delt i nummererte trinn på moderne norsk; tarteletter, stuede erter og artisjokkbunner er ført opp som valgfritt tilbehør.

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Frequently asked questions

How long do the stuffed pigeons need to roast?
The pigeons are roasted in butter for about 1 hour, together with the vegetables. Count on around 110 minutes total including cleaning and stuffing.
What is used for the stuffing?
The stuffing is made from the giblets of the pigeons. The liver alone is best, but it gives little, so you can mix the pigeon liver with a couple of chicken livers. The stuffing can also be made from pigeon meat.
How are the pigeons prepared before stuffing?
The pigeons are cleaned, and the breastbone is removed. Then they are filled with the stuffing before roasting in the 100 grams of butter.
How is the dish arranged?
The pigeons are cut in two lengthwise and laid up against a bread base on a round platter. Around them are set small tartlets filled with stewed green peas and artichoke bottoms. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 300, and makes 6 servings.

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