Broiled Birds
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Pluck and clean the pigeons with a damp cloth.
Split down the back and carefully remove the entrails without breaking them.
Broil and serve
Broil the birds over a moderate fire (350°F / 175°C) for twenty minutes.
Lay each bird on a slice of toast and serve with maitre d'hotel butter or watercresses.
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 browns and firms as it broils over the fire.
- Slices of toast
- Soak up juices from the birds and give a crisp base under each one.
The step that matters
Broil the birds over a moderate fire. Moderate heat cooks the pigeon through while the skin browns; too hot a fire can scorch the outside before the inside is cooked.
“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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