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A Dish Of Young pigeons

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Dish of Young Pigeons. Take plump, active pigeons, clean them and put them in a pot and add a little salt, pepper, coriander, and oil. Fry a little and then pour over it water to cover, throw in a quarter ratl of sugar and finish cooking it until it is done, and then cover the contents of the pot with four eggs beaten with saffron and cinnamon. Dot it with egg yolk and leave it on the hearthstone a while, then empty it into a plate and sprinkle it with sugar, lavender and cinnamon and use it.


Other versions of this recipe:

Pastry of young pigeon (Libro di cucina / Libro per cuoco)

A Preparation of Remarkable Pigeons (Bûjûn) (An Anonymous Andalusian Cookbook)

Pidgeons (Wel ende edelike spijse)

Pigeons (Le Viandier de Taillevent)

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