Broiled Pigeon
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- one beaten egg
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
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- Take a young, but fat pigeon, divide it in two parts lengthwise and flatten it well with the hands.
- Then put it to brown in oil for four or five minutes, just to harden the meat.
- Season when still hot with salt and pepper, then arrange it as follows.
- Melt in the fire, without boiling it, a piece of butter and mix the liquid butter with one beaten egg.
- Dip the pigeon in the butter and egg and keep it until it absorbs them.
- Then sprinkle with bread crumbs ground fine.
- Cook on a grill on a low fire and serve with a sauce or a side dish.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan