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.

Stuffed Pigeons (pigeons farcies)

Name: Stuffed Pigeons (pigeons farcies)
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6 pcs pigeons (cleaned); 100 g butter; salt; giblets from the pigeons (especially the liver; can be mixed with a couple of chicken livers or pigeon meat); cauliflower; peas; carrots; white bread for the bread base (for arranging); small tartlets with stewed peas and artichoke bottoms (for garnish)

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
Prepare the pigeons
Remove the breastbone from the cleaned pigeons.
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
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 300) → 1949 (proofread, p. 333)~36% of the text changedremovedadded

6 duer 100 gr. smør ~~salt blomkaal~~ blomkål erter gulerøtter salt. Brystbenet ~~uttages~~ uttas av de rensede duer; de ~~fyldes~~ fylles med ~~farce,~~ farse, laget av ~~indmaten.~~ innmaten. Leveren alene er ~~bedst,~~ best, men denne ~~forslaar~~ forslår ikke meget, og man kan da blande ~~dueleveren~~ dueleven med et par hønselevere, om man har. ~~Farcen~~ Farsen kan ~~ogsaa~~ også lages av ~~duekjøt. Duerne~~ duekjøtt. Duene stekes i ~~smørret,~~ smøret, samtidig steker man litt ~~blomkaal,~~ blomkål, gulerøtter og erter eller hvilke ~~grønsaker~~ grønnsaker man har for ~~haanden.~~ hånden. Steker ca. 1 time. ~~Duerne~~ Duene deles i to langsefter, anrettes mot en brødsokkel, som er lagt ~~paa~~ på et rundt fat; ~~smaa~~ små tarteletter, ~~fyldt~~ fylt med grønne stuede erter og ~~artiskokbunde,~~ artisjokk bunner stilles omkring.

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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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