Torcazas (wood pigeons)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Roasted wood pigeons or doves, served with béchamel sauce prepared with the giblets
Cooking time
20 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
piece(s) wood pigeons or doves (2 per person)
piece(s) lemon juice
pinch salt and pepper
tbsp butter
piece(s) giblets, feet and neck of poultry
1.5
cup(s) basic broth
1
cup(s) milk
2
tbsp wheat flour
1/2
tsp ground oregano and thyme
Directions
- The birds are killed by drowning them or cutting off their heads, they are plucked and their viscera are removed.
- They are washed very well inside and out and rubbed with lemon juice, salt and pepper.
- They are left refrigerated until the next day.
- Then they are rubbed with butter and placed on a greased tray.
- They are taken to the oven preheated to 300°, for 20 minutes. It should be constantly checked that they do not burn or brown excessively.
- For the sauce: viscera, feet and necks are cooked in the broth, which is then strained.
- A béchamel is prepared with the hot butter and flour, and once it begins to brown, the milk is incorporated little by little along with the broth.
- It is stirred slowly until a smooth sauce is obtained.
- The birds are removed from the oven and bathed with the hot sauce.