Gefuellte tauben (stuffed pigeons)
Yield: 4 servings
Ingredients:
- 4 Pigeons A bit of lukewarm milk
- 100 g Butter (7 Tbsp) 1 ts (level) marjoram
- 1 c Plain breadcrumbs A bit of ground nutmeg
- 1 tb (level) minced onion Salt and pepper to taste
- 1 bn Parsley chopped 1 pn Sugar
- 80 g Raw bacon (3 oz) diced 1 Yellow turnip [substitute:
- 1 Egg -carrot]
Instructions:
scraped 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
