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Receta Pigeon (Or Cornish Game Hen) Soup (Sopa Coada)

by Global Cookbook

Ingredientes

4 Tbsp. butter divided 1 x onion finely minced 1 x celery rib finely minced 1 x carrot finely minced 2 x pigeons or possibly Cornish hens - (1/2 lb ea), cle     livers reserved and halved

Salt to taste     Freshly-grnd black pepper to taste 1 c. dry white wine 2 quart Brown Chicken Stock (see recipe) 6 slc homemade bread 1 c. freshly-grated Parmigiano-Reggiano

Direcciones

1. In a large stockpot, large sufficient to hold all the pigeon pcs in 1 layer, heat 2 Tbsp. of the butter over medium-high heat till it foams and subsides and add in the onion, celery and carrot. Cook over medium-high heat till the vegetables are soft and browned, about 5 min.
2. Add in the pigeon pcs and cook over high heat till the meat is nicely browned, about 10 min. Season with salt and pepper and add in the wine. Cook over high heat till the wine evaporates completely, then add in a little of the Brown Chicken Stock and cook over medium-high heat. Meanwhile, spread the slices of bread with the remaining 2 Tbsp. butter.
3. Preheat the oven to 450 degrees.
4. Remove the pigeon pcs from the pot and remove all the bones. Shred the meat and add in the reserved livers and 1 liter of broth. Soak 2 of the slices of bread in the broth and lay them along the bottom of a casserole. Sprinkle with some of the cheese and add in some of the meat, liver, and stock mix. Repeat with the remaining bread, 2 slices at a time, cheese, and meat mix. The top layer should be cheese.
5. Place the casserole in the oven and cook for about 1 hour, adding 1/4 c. of the remaining chicken stock every 15 to 20 min. Serve in bowls with additional cheese grated over, if you like.
6. This recipe yields 4 servings.

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