Hédervári Galambleves

Older pigeons should be used for this recipe, because their meat will produce a rich, good-tasting soup. The recipe comes from Konyhaművészet by János Rákóczi.

Ingredients:
2 galambok
100 grams carrots
50 grams parsley root
50 grams celeriac
50 grams onion
Salt
Pepper
Gyömbér
2 eggs
150 milliliters cream
1 teaspoon flour
20 grams fat

Method:
“Clean the old pigeons, cut both into four pieces and start cooking them in cold water,” writes Rákóczi. “When the water boils, remove the foam, add the mixed vegetables and spices, and boil on low heat until the ingredients are tender. Drain the soup and reserve. Remove the pigeon meat from the bones, cut it into fine pieces, add salt, pepper. Then, one egg and the flour. From this mixture, form walnut-sized balls and cook them in the drained soup. Before serving, add habarás made with cream and one egg yolk. Flavor with lemon.”