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Stuffed Pigeons

Pigeons stuffed with liver, sausage, ham, bread crumbs, mushrooms, and seasonings, then roasted or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Pigeons

Ingredients

Directions

Prepare the filling

  1. Chop the livers of the pigeons and mix with sausage meat, ham, bread crumbs, mushrooms, pepper, salt, and spice.

  2. Bind the mixture with the egg yolk.

  3. Stuff the pigeons with the filling.

Cook and serve

  1. Roast the pigeons or place them in a saucepan with butter, or in a covered fireproof dish in the oven.

  2. Baste with the juices while cooking.

  3. Before serving, squeeze the strained juice of a lemon over the pigeons.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Egg yolk
Binds the filling so it holds together when stuffed and cooked.
Bread crumbs
Absorb moisture and give the filling body and a soft texture.
Sausage meat
Adds fat and savoury flavour that keeps the stuffing moist.
Butter
Adds fat and richness, helping the birds brown and stay moist.
Lemon juice
Adds acidity that brightens the rich meat and fat.

“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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