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
Kategorisierung:
Fleisch & Geflügel:Hauptzutaten: Butter, Dotter (Eigelb), Muskatblüte, Petersilie, Pfeffer, Rahm (Sahne, Obers), Salz, Taube, Thymian, Wasser, Zitronen
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew Pigeons", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-stew-pigeons (30.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.