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1902 - With a Saucepan Over the Sea

Belgium - Pigeon Soup

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Culinary Articles » Old Recipes and Ancient Recipes » 1902 - With a Saucepan Over the Sea Recipes

1902 - With a Saucepan Over the Sea
Belgium - Pigeon Soup

Blend 1 ounce of butter with 6 ounces of flour,
add 3 pigeons, cut up and fried in butter,
1 ounce of chopped ham,
1 quarts of consomme or veal stock,
parsley,
thyme,
a bayleaf,
1 leek,
and a piece of celery.
Cook 1 hour, strain it, cut the meat into dice,
add 1 cup of cooked green peas,
salt,
pepper,
1 cup of cooked and sliced carrots,
and a glass of white wine.


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