No. 1087 — Roast Pigeons in Madeira Gravy
English historical translation of Molokhovets recipe No. 1087 from the 1901 Russian cookbook, retaining original methods and measures.
Roast five or six pigeons as in No. 1085 and cut in halves.
Drain all but two spoonfuls of butter and fat from the roasting pan. Stir in a spoonful of flour, add three glasses of strong broth and bring to the boil while stirring.
Add a piece of concentrated dried stock, lemon juice and half a small glass of Madeira, boil and strain.
If available, add finely sliced truffles. Pour over the pigeons, cover and cook gently for another ten minutes.
To provide
5–6 pigeons and vinegar No. 3575 Part II ¼ Russian pound of pork fat and ½ pound of butter | 1 spoonful of flour and about 2 lots of dried stock ½ small glass of Madeira Optional 1–2 truffles |