Bordeaux Pigeons
From Wholesome cookery, 1887
Butter and onion quantity depends on the number of pigeons used.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 75. The excerpt below is the record exactly as published.
Bordeaux Pigeons. Split the pigeons in half ; toss them in butter to brown them ; leave them in the stewpan with the butter; add some more butter and some very finely chopped onion ; cover the stewpan up very tightly, and let the pigeons simmer very gently by the side of the fire for 2 hours. Serve them up with the butter they have simmered in; the onions ought to have quite disappeared. The quantity of butter and onion will depend on the number of pigeons used. About 1 ounce of butter, half a Spanish onion
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