Apicius 221 |
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Notes Roasting pigeons without them becoming too
dry is not simple. When I tried this recipe for the first time, I therefor
chose the Römertopf.
I took one pigeon (Pigeonneau d'Anjou) for every two persons and wrapped
them in thinly sliced lard, having first sprinkled them with garumº
on the inside. An hour or so in the oven (220ºC) was enough to make
them extremely tender. |