*  Exported from  MasterCook  *
 
                     GEFUELLTE TAUBEN (STUFFED PIGEONS)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Pigeons
  100       g            Butter (7 Tbsp)
    1       c            Plain breadcrumbs
    1       tb           (level) minced onion
    1       bn           Parsley, chopped
   80       g            Raw bacon (3 oz), diced
    1                    Egg
                         A bit of lukewarm milk
    1       t            (level) marjoram
                         A bit of ground nutmeg
                         Salt and pepper to taste
    1       pn           Sugar
    1                    Yellow turnip [substitute:
                         -carrot], scraped
 
   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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