Recipes with Salt

Roast pigeon with salad with apples and celery

Heat a little oil on a forehead and brown the doves on all sides. Season with salt and pepper. Place them in a refractory dish and put them in a hot oven, 200 degrees for 15 minutes. Take them out and let them rest for 5 minutes. Stir mayonnaise with mustar

Roast pigeon with celery and apple compote

Season the pies with salt and pepper. Place them on a grate and put them in a hot oven, 200 degrees 15 minutes. Take them out and let them rest for 5 minutes. Divide the celery and boil it in a spacious pot of water until it covers for 5 minutes. Add the ap

Ragout of pigeon with garlic and rosemary

Divide the pigeons into quarters and brown them in a little olive oil. First with the skin side down. Season with salt and pepper. Add rosemary, garlic and tomato sauce. Shake it together and add red wine. Boil it through and add ¼ l of water. Let it simmer fo

Duemousse

The pigeons are emptied and deboned. Put the delivery and hearts aside. Crush the hulls and put them in a pan. Brown them in a spoon. Goose fat, then add the peeled carrot and the pinned onion, both chopped, and the spice bouquet. Cover with water and let it b

Forest fried roasted in grid with roquefort glazed silver beads

Cut the breasts off the pigeons and remove the skin. Stir the dad with the chopped chopped mork and fried apple. Put the breasts together two and two with a spooky father in between. Grab the breasts into a little abundant fat net. Put in a saucepan until they

Peeled pigeon with celery and plums

Season the pies with salt and pepper. Stir them in a hot oven, 200 degrees 15 - 20 minutes. Shake celery in a little hot oil. Season with salt and pepper. Divide the leaves from the sprouts and boil them in a pot of lightly salted water for 3 - 4 minutes. Step

Salad of pigeon and shoots

Cut the duel years and the breast meat from the duke hooks. Sprinkle the meat with plenty of salty salt and leave it for 6-8 hours at room temperature or twice as long on the fridge. Boil a strong broth on the hull: Brown the legs well in a thickened pot. B

Pigeons fried in a sauce cooked on salad (Duesteg)

Heat a little olive oil in a pan and brown the pans on all sides. Season with salt and pepper. Add white wine and thyme and simmer 2 - 3 minutes. Add 1 ½ cup of water and simmer further for 10 - 12 minutes. Turn the pigeons along the way. Purge the fund