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Boiled pigeons

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

Boiled Pigeons. When the pigeons are cooked, take fat broth, take six yolks of raw eggs, & beat them with white wine, then take a small handful of finely chopped parsley, & put therein the eggs, & when it starts to boil, drop the eggs therein, & remove from the fire, for fear so that it won't turn curdled, in the summer put cranes or egrets therein.


Other versions of this recipe:

To boyle Pigeons (A NEVV BOOKE of Cookerie)

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