| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
German |
German, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pigeons |
| 100 |
g |
Butter, 7 Tbsp |
| 1 |
c |
Plain breadcrumbs |
| 1 |
T |
level minced onion |
| 1 |
|
Parsley, chopped |
| 80 |
g |
Raw bacon, 3 oz diced |
| 1 |
|
Egg |
|
|
A bit of lukewarm milk |
| 1 |
t |
level marjoram |
|
|
A bit of ground nutmeg |
|
|
Salt and pepper to taste |
| 1 |
pn |
Sugar |
| 1 |
|
Yellow turnip [substitute: |
|
|
carrot] scraped |
INSTRUCTIONS
Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion
into a loose stuffing. Season with chopped parsley, marjoram, and the
other seasonings, as well as the pigeon giblets (diced heart, liver,
and peeled stomach; the liver should be blanched to retain the flavor
while keeping the stuffing light in color.) Stuff the pigeons and sew
closed with cooking twine. Season the outside with salt and pepper.
Roast in buttered baking dish along with the scraped yellow turnip.
Baste frequently, with the pan juices. Serve with different salads.
Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard
Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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