Recipe Manuscript

Pichones Á La Cardinal

Name: Pichones Á La Cardinal
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 4
Cuisine: European
Ingredients: 2-4 young pigeons (squabs, about 350g each); Juice of 1-2 lemons; 50g unsalted butter; 200g bacon (about 12 slices), divided; 150g cooked crayfish tails (or substitute with large prawns); Salt, to taste; For the crayfish sauce: shells from crayfish tails, 100ml dry white wine, 30g unsalted butter

"Pigeons À La Cardinal"

1904

From the treasured pages of Cuaderno de Carmen Volante

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)European Intermediate Dinner Lunch

Original Recipe • 1904

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pichones Á La Cardinal

"Se frotaron con sumo de limón para blanquearlos y se les hace revenir en manteca sin dejarlos que tomen color; despues se ponen en una cacerola preparada con tocino, se cubren con otras lonjas de tocino y se les echa por encima la manteca en que se han cocido o despues se cubren con un papel y cuando estan a punto se sirven, poniendo entre ellos cangrejos y sirviendolos con una salsa preparada con estos."

English Translation

"Pigeons à la Cardinal. They are rubbed with lemon juice to whiten them and then sautéed in butter without letting them take color; afterwards, they are placed in a casserole prepared with bacon, covered with more slices of bacon, and the butter in which they were cooked is poured over them. Alternatively, they can be covered with a paper and, when they are ready, served with crayfish placed among them and served with a sauce prepared with the crayfish."

Note on the Original Text

Recipes from this era are written sparsely, assuming the cook’s familiarity with fundamentals, omitting precise measurements or times, and often skipping details like seasoning. Words like 'blanquear' (to whiten) would have been instantly understood by contemporary cooks. Spelling and terminology follow early 20th-century conventions; for instance, 'sumo de limón' uses the older form for 'zumo' (juice). The lack of explicit quantities or descriptions reflects an oral and practical culinary tradition, where intuition and repetition guided the process.

Modern Kitchen Interpretation

Recipe's Origin

Cuaderno de Carmen Volante - Click to view recipe in book

Title

Cuaderno de Carmen Volante (1904)

You can also click the book image above to peruse the original tome

Writer

Cármen Volante

Era

1904

Publisher

Unknown

Background

A handwritten culinary treasure from 1904, this manuscript brims with delicious soups, salsas, tantalizing meat entrées, embutidos, fresh fish, irresistible desserts, preserves, cakes, and refreshing drinks. Each page tempts with recipes sure to inspire any gourmet’s imagination.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the '6o Cuaderno,' a handwritten recipe collection by Carmen Volante, dated 1904. The collection is an invaluable snapshot of upper-class household cooking in early 20th-century Latin America, reflecting both European—especially French—influences and local adaptations. 'Pichones á la Cardinal' epitomizes a time when game birds like pigeons were considered a delicacy and crayfish, freshly caught from rivers, represented luxury. The 'Cardinal' title generally signals the presence of crayfish, a nod to classic French haute cuisine, but prepared within a home kitchen setting.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1904, kitchens would have used a heavy iron skillet for sautéing, and a ceramic or cast-iron casserole for gentle, contained cooking. Cooks relied on wood or coal-fired stoves, making heat management a skill. Bacon was sliced by hand, and paper for covering was typically unbleached parchment—cut to size. The sauce was strained using fine muslin or a hand-cranked metal strainer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2-4 young pigeons (squabs, about 12 ounces each)
Juice of 1-2 lemons
3 1/2 tablespoons unsalted butter
7 ounces bacon (about 12 slices), divided
5 1/4 ounces cooked crayfish tails (or substitute with large prawns)
Salt, to taste
For the crayfish sauce: shells from crayfish tails, 1/2 cup dry white wine, 2 tablespoons unsalted butter

Instructions

Begin by cleaning 2-4 young pigeons (squabs).
Rub them generously all over with the juice of 1-2 lemons, which helps whiten the meat.
In a large skillet, melt 3 1/2 tablespoons of unsalted butter over medium-low heat; add the pigeons and gently sear them, turning occasionally, but do not let them brown.
Prepare a small casserole or Dutch oven by lining the bottom with 3 1/2 ounces of sliced bacon (about 6 slices).
Place the pigeons atop the bacon, then cover the birds with another layer of sliced bacon (another 3 1/2 ounces/6 slices).
Pour over the butter from the skillet.
Cover tightly with a sheet of parchment paper (or a well-fitting lid), and cook gently on low heat for approximately 30-35 minutes, until the pigeons are just cooked through and tender.
Meanwhile, prepare 5 1/4 ounces of cleaned, cooked crayfish tails (or substitute with prawns if crayfish are unavailable).
When ready to serve, arrange the pigeons on a platter interspersed with the crayfish.
Serve with a sauce made from mashed crayfish shells, simmered with white wine and a little butter, then strained.

Estimated Calories

420 per serving

Cooking Estimates

It usually takes about 15 minutes to get the pigeons cleaned, prep the ingredients, and get everything ready to cook. The actual cooking takes about 35 minutes. Each serving contains about 420 calories. This recipe serves 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.