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Classic
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pulpy; 1/2 hour before it is tender add, according to taste, some nicely washed
raisins to the rice and gradually fill in the remaining broth to prevent the
rice from becoming too thick. Cut up the chickens, keep them hot and put them
into the middle of the dish, surround with the rice and garnish with small
dumplings according to taste.
189. Chickens with Tomatoes. Cut up two spring chickens before they are cooked,
bone them and after smashing the bones fry them with the wings and drum-sticks
in 4 spoonfuls of the best olive oil. Then add 3 chopped onions, a bunch of
parsley and salt, pepper and the breast pieces, furthermore 10 sliced tomatoes
and 1 small cupful of strong bouillon, and stew all together until tender.
Arrange the meat with a rice border, strain the gravy, thicken if necessary and
pour it over the meat.
190. Roasted young Pigeons should be killed a day or two before cooking, plucked
and drawn, but must not be exposed tolihe air after being plucked. Fill with
forcemeat A, No. 26, if desired, put on a medium fire in a vessel having a tight
fitting cover, with plenty of good butter and a few grains of salt (they are
easily oversalted); roast slowly but continuously until they are quite tender.
Pigeons should roast to a yellow color only and the gravy must not in the least
he too dark.
Great care in preparing pigeons is particularly necessary when they are intended
for the sickroom. When ready to serve, a few fresh chopped juniper berries (not
ground or pounded) may be put into the butter and a small spoonful of sweet
cream be added during the roasting; however, both are matters of taste, the main
point is that the color be light and the meat tender, especially if for
invalids.
191. Young Pigeons with Asparagus Tips. After preparing the pigeons scald them
for a minute in seething hot waster, cool in fresh water and salt them. Then fry
in butter until yellow all over, add 1 onion, 1 carrot, parsley, and after
dredging some flour over the pifeons, a cupful of meat broth; then stew the
pigeons until tender. Put them where they will remain hot, strain
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