Skip to main content
Main

Pigeons in Jelly

Pigeons served in a savory gelatin made from veal stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pigeons in Jelly

Ingredients

Directions

Prepare the pigeons

  1. Stew the pigeons until cooked.

  2. Let the pigeons cool.

  3. Glaze the cooled pigeons.

Make the jelly

  1. Make a strong stock from the knuckle of veal and season with coarse sea salt.

Assemble and serve

  1. Fill a deep mold halfway with the jelly.

  2. Let the mold cool.

  3. Place the pigeons and hard-boiled egg yolks in the mold.

  4. Pour the remaining jelly over the pigeons and yolks.

  5. Serve cold.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigeons
Provide the main meat, which is cooked by stewing before being set in the jelly.
Knuckle of veal
Supplies collagen-rich gelatin in the stock, which sets the jelly.
Hard-boiled egg yolks
Add a firm, rich texture and a mild, creamy contrast to the jelly.

The step that matters

Let the mold cool before adding the pigeons. The jelly must cool and partly set before the pigeons and yolks are placed in it. If it is still warm, the pieces can sink, float unevenly, or be disturbed, and the layers will not hold their arrangement.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes