Pigeons in Jelly
Ingredients
Directions
Prepare the pigeons
Roast the pigeons until beautifully brown or stew them until as white as possible.
Wipe the pigeons free from grease.
Set in jelly
Place the pigeons in a mold or pie dish.
Pour strong savory jelly over the pigeons.
Refrigerate until the jelly is set and the dish is cold.
Serve
Turn out the dish to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigeons
- Provide the main meat, which is cooked first and then set whole in the jelly.
- Strong savoury jelly
- Surrounds the birds and sets into a firm, cold glaze that holds the dish together when turned out.
The step that matters
Wiping the pigeons free from grease. Fat left on the birds can stop the jelly from adhering and setting cleanly, and it can cloud the clear surface once the dish is turned out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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