Pigeon a la Creole

Ingredients

• three pigeons
• half a cupful of olive oil
• one onion
• one clove of garlic
• a green pepper
• one tablespoonful of parsley
• a can of tomatoes
• a pint of good stock
• a tablespoonful of browned flour
• salt, paprika and cayenne to taste.

Method

1. 1

   Clean and cut pigeons into pieces, marinate in olive oil for 15 minutes.

2. 2

   Fry chopped onion, garlic, green pepper, and parsley in the oil until transparent, then add pigeons and sear.

3. 3

   Place in a casserole with tomatoes, seasonings, and stock.

4. 4

   Cover and simmer for 1.5 hours.

5. 5

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

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 19. 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 cupful 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 tablespoonful of 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, one tablespoonful of finely minced salt pork, half a cupful 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 table- spoonful of browned flo

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