Pigeon a la Creole

Ingredients

• Clean and wipe dry three pigeons
• half a cup of olive oil
• one onion
• one clove of garlic
• a green pepper
• a tablespoon parsley
• a can of tomatoes
• half a cup of sliced olives
• a pint of good stock
• a tablespoon of browned flour
• salt
• paprika
• cayenne

Method

1. 1

   Marinate pigeons in olive oil, drain, and fry onion, garlic, and green pepper in the oil.

2. 2

   Sear pigeons, then place in a casserole with tomatoes, salt, paprika, cayenne, olives, and stock.

3. 3

   Cover and simmer for an hour and a half.

4. 4

   Thicken with browned flour before serving, garnish with Parmesan cheese and croutons.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 23. The excerpt below is the record exactly as published.

Pigeon a la Creole. Clean and wipe dry three pigeons and cut each into four pieces. Marinate them in half a cup of olive oil for fifteen minutes. Drain off the oil into a frying pan. Chop one onion, one clove of garlic (if liked), a green pepper (seeds removed), and a tablespoon parsley. Fry in the oil until transparent, and then add the pigeons and sear them all over. Put all of this in a casserole with a can of tomatoes, salt, paprika, and cayenne to taste, half a cup of sliced olives and a pint of good stock. Cover tightly and simmer in the oven an hour and a half. Five minutes before serving moisten a tablespoon of browned flour

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