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Young pigeons with the of bordeaux one
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.:: Ingredients ::. |
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3 large young pigeons or 6 small
1 kg of potatoes
6 average tender artichokes
600 G of small white onions lubricates goose, butters and oils
1 small cognac glass
2 spoonfuls with parsley soup chopped
6 toasts of pepper,
sandwich bread salt, sugar
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.:: Preparation ::. |
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Ask to your poulterer to separate young pigeons into 2 (if they are the large ones) and to flatten them.
Reserve the livers.
Hold the halves of young pigeons a few minutes, salted and peppered, before making them cook in a spoonful with soup of butter or goose grease.
As soon as they are gilded, cover them.
Let cook them in their juice, at small fire, approximately 35 minutes.
Sprinkle with the cognac, let infuse.
Release the funds of artichokes, citronnez them, cut them in plates, make cook them with the frying pan in a good spoonful with soup of goose grease, or in half butters, half oils, without them taking color. Salt, pepper. Cut potatoes out of dice, make jump them in the same way.
Bleach onions a few minutes with salted ebullient water, sponge, make them freeze them with fire moderated in a spoonful with butter soup, powder with 2 spoonfuls with sugar coffee.
Make gild toasts with butter and oil, the frying pan.
To be useful, withdraw the pigeons of their juice, lay out them on toasts, mix artichokes and potatoes in the center of the dish, powder with chopped parsley, lay out onions out of packages.
In the juice, add the crushed livers, give a turn of bubble to sharp fire, rectify the seasoning, are useful out of heated saucer. | | |
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Young pigeons with peas
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.:: Ingredients ::. |
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6 small young pigeons or 3 large
1 kg and half of very fine peas
500 gr. of small carrots
1 bouquet furnished
10 small onions
2 pieces of sugar
salt, pepper
3 spoonfuls with oil
1 soup casserole |
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.:: Preparation ::. |
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Ask your poulterer to empty and attach young pigeons like a poultry to be put at the furnace. Salt and pepper the interior.
In a casserole, make heat oil to make slowly gild all young pigeons on all their faces.
Throw the oil of the casserole then, give the young pigeons, the onions, the bouquet, cover with the drained vegetables of which you will have preserved water.
Salt, pepper, sweeten, add a juice ladle of peas, cover. Let cook 30 minutes with small fire.
Be useful by putting vegetables in a hollow dish and young pigeons or the half young pigeons laid out on vegetables. | | |
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Young pigeons with grasses
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.:: Ingredients ::. |
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3 large small young pigeons or 6
2 petit-suisses
125 G of butter
2 spoonfuls with grass soup of Provence
a spoonful with cognac coffee
a few spoonfuls of oil
salt, pepper
6 sandwich bread toasts
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.:: Preparation ::. |
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Two hours before making cook young pigeons, mix the petit-suisses with grasses of Provence and the cognac, salt, pepper, 20 G of butter.
Divide the paste obtained into three, line each young pigeon, recousez the opening, put on standby at ambient temperature.
Make heat the furnace heat lives 220° (6-7 with the thermostat). Lay out young pigeons in a dish nothing to lose of their juice.
Turn over them when they are gilded, do not sprinkle them (there is no juice at the beginning of cooking).
When they are cooked, extinguish the furnace, let inflate them 5 or 6 minutes.
During this time you will have made gild toasts in half butters, half oils.
To be useful, divide each young pigeon in two.
Thaw the dish of cooking with a little ebullient water by scraping stuck juices, add 40 G of butter while whipping to bind sauce, salt, pepper, put out of hot saucer.
Pose each half of young pigeon on its toast. A vegetable flower stand buttered well, peas, small carrots, purple artichoke bottoms, some mushrooms, will be been useful at the same time. |
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