MC Logo

17 - pastéis De Pombinhos


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

17 - Pastéis de pombinhos. Tomem os pombinhos já limpos e dêem-lhes uns cortes na carne, colocando dentro fatias de toucinho. Temperem-nos a gosto, levando-os ao fogo, a cozer. Façam a massa de pastelão e coloquem dentro os pombinhos, com caldo de vaca, de carneiro ou de galinha, e um pouco de agraço ou caldo de limão. Cubram tudo com a mesma massa do pastelão, e levem ao forno brando.

Small pigeon pastries. Take already cleaned small pigeons (inho is a diminutive suffix) and put some slices in the meat, placing slices of bacon inside. Spice it to taste, taking to the fire to cook. Make dough for the large pastries (~ao is a suffix denoting something large) and place the little pigeons inside, with broth from beef, mutton or chicken, and a little verjuice or lemon juice. Cover everything in the pastry dough and cook in a moderate oven.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact