Tender Pigeon Marinade with Pureed Peas at Chef Taiwan's

Name: Tender Pigeon Marinade with Pureed Peas at Chef Taiwan's
Ingredients: Cut a pigeon (or any other small bird) into pieces and marinate it for several hours with plenty of lime. Fry it in butter. Serve with the following pea puree, a recipe from the 14th century: Soak some ginger and scallions, then blend. Make a pea puree and season it with minced onion, butter, salt, scallions, and ginger.

1
Cut a pigeon (or any other small bird) into pieces and marinate it for several hours with plenty of lime. Fry it in butter. Serve with the following pea puree, a recipe from the 14th century: Soak some ginger and scallions, then blend. Make a pea puree and season it with minced onion, butter, salt, scallions, and ginger.

Ingredients

1
Cut a pigeon (or any other small bird) into pieces and marinate it for several hours with plenty of lime. Fry it in butter. Serve with the following pea puree, a recipe from the 14th century: Soak some ginger and scallions, then blend. Make a pea puree and season it with minced onion, butter, salt, scallions, and ginger.

Directions

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