To Stew Pigeons

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062

Originalrezept:

Take six Pigeons with the Giblets. Cut the Pigeons in Quarters, and put them into a Stew-pan, with two Blades of Mace, a little Pepper, Salt, and just Water enough to stew them without Burning. When they are tender thicken the Liquor with the Yolk of an Egg, three Spoonsful of Cream, a Bit of Butter, a little shred Thyme and Parsley. Shake them up together, and garnish with Lemon.

Übersetzung:

Geschmorte Tauben

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew Pigeons", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-stew-pigeons (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.