Gefuellte Tauben(Stuffed Pigeons)

* Exported from MasterCook *

GEFUELLTE TAUBEN (STUFFED PIGEONS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pigeons
100 g Butter (7 Tbsp)
1 c Plain breadcrumbs
1 tb (level) minced onion
1 bn 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

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



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