Free Recipe Gefuellte Tauben (Stuffed Pigeons)

Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Gefuellte Tauben (Stuffed Pigeons) Recipe

4 Pigeons
A bit of lukewarm milk
100 g Butter (7 Tbsp)
1 ts (level) marjoram
1 c Plain breadcrumbs
A bit of ground nutmeg
1 tb (level) minced onion
Salt and pepper to taste
1 bn Parsley, chopped
1 pn Sugar
80 g Raw bacon (3 oz), diced
1 Yellow turnip [substitute:
1 Egg
-carrot], scraped

Gefuellte Tauben (Stuffed Pigeons) Preparation

Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.) Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices. Serve with different salads. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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