Pigeons, Stewed, with Asparagus
Ingredients
Directions
Prepare
Prepare and stew the pigeons as directed in previous recipes.
Cut off the tender tips from the asparagus and chop them into pieces no longer than ⅓ inch. Wash the asparagus pieces thoroughly and blanch them in boiling water.
Finish the stew
When the pigeons are nearly cooked, add the asparagus and simmer until tender, about 1 hour.
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
- Provides the main meat and rich flavor of the stew.
- Asparagus
- Adds tender texture and a fresh, slightly grassy flavor to the stew.
The step that matters
Adding the asparagus near the end. Asparagus is delicate and overcooks easily, turning soft and dull in color. Adding it only when the pigeons are nearly cooked lets it become tender without breaking down while the meat finishes.
“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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