Stuffed Fowl or Pigeon Soup
Ingredients
Directions
Prepare the birds by removing the bones and skin.
Stuff the birds with veal.
Boil the stuffed birds slowly in weak stock.
Once cooked, remove the birds and arrange them in a tureen.
Pour the soup over the arranged birds.
Recipe from a historical cookbook (Internet Archive).
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.
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