Estimated Nutrition (whole recipe, rough)
25
Calories
0g
Protein
0g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup of dry white wine
- a teaspoonful of salt
Directions
1
Clean and truss the pigeons. Brown in hot but- ter. Place them in a casserole, pour what butter is left from the sauce pan around them with a table- spoonful each of chopped onion, celery and carrot, and a teaspoonful of salt. Pour in a half cup of dry white wine. Cover and cook in the oven for one hour. Serve on slice of toast that has been moistened with the sauce from the casserole. Garnish with parsley. Served with orange and lettuce salad.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive