Galantine of Pigeons
Ingredients
Directions
Prepare the pigeons
Retain the heads and feet of the pigeons, cutting off the ends of the toes.
Clean the heads and wrap them in paper, being careful not to break the necks.
Roast the pigeons until they are a nice uniform brown.
Set in jelly
Warm the prepared savoury jelly and fill a suitable bowl with it.
When the pigeons are nearly cold, place them in the jelly, tying their heads and bending their feet under them.
Insert a sprig of myrtle in their bills for a natural appearance.
Ensure the pigeons are placed upside down in the jelly, covering their feet.
Let the jelly firm up for about 24 hours, then turn out onto a dish and 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
- Form the main body of the galantine, with roasted skin giving colour and savoury flavour.
- Savoury jelly
- Sets around the birds to hold their shape and encase them in a clear, firm glaze.
The step that matters
Let the pigeons cool nearly fully before placing them in the jelly. Warm birds would melt or cloud the warm jelly before it sets, and the jelly needs to firm up around them to hold its shape when 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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