Pigeon Pie
Ingredients
Directions
Prepare the jelly
Cut the pigeons in halves.
Boil the pigeons for 15 to 20 minutes.
Remove from heat and keep hot.
Add 1 cup of cold water and let it stand for 15 minutes.
Strain the mixture through a jelly bag until clear.
Set and serve
Pour the required amount into molds.
Let the remaining jelly cool in a dish for garnishing.
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
- Supply the main meat and the rich, savoury flavour of the dish.
- Soy sauce
- Adds salty, savoury depth to the flavour.
The step that matters
Strain the mixture through a jelly bag until clear. Straining removes fine solids that would cloud the liquid. Gelatin from the boiled pigeons is what lets the liquid set into a firm jelly, and a clear jelly looks clean and glossy when unmoulded.
“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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