Pigeon—Creole

Ingredients

• three pigeons
• half a cup of olive oil
• an onion
• a bit of garlic
• a green pepper (without the seeds)
• a tablespoon of parsley
• a can of tomatoes
• salt, paprika and cayenne to taste
• a tablespoon of minced salt pork
• half a cup of pitted olives
• a pint of stock

Method

1. 1

   Clean, wipe dry and cut into quarters three pigeons.

2. 2

   Let them stand in half a cup of olive oil for fifteen minutes; then drain the oil into a frying pan.

3. 3

   Chop an onion, a bit of garlic, a green pepper (without the seeds), and a tablespoon of parsley.

4. 4

   Fry in the oil until transparent; then add the pigeons and brown them.

5. 5

   Turn all into a casserole with a can of tomatoes, salt, paprika and cayenne to taste; add a tablespoon of minced salt pork, half a cup of pitted olives and a pint of stock.

6. 6

   Cover closely and simmer in the oven for an hour and a half; then thicken the sauce with a tablespoon or more of brown roux.

7. 7

   Sprinkle with grated Parmesan before serving, and garnish with fried toast cut in diamonds.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

a bit of garlic, two cloves, salt and pepper. Cover and simmer for an hour. Skim out the chicken and add to the gravy a tablespoon of brown roux (No. 147). Pour half of it on a fireproof platter and sprinkle with a table- spoon of grated gruyere cheese. Lay the chicken on it, cover with the rest of the sauce and sprinkle plentifully with the cheese. Brown in a moderate oven. 372. POULET HENRI IV— A NATIONAL DISH OF FRANCE Chop fine a young green onion, half a clove of garlic, and a branch of parsley. Mix with the crumb of a stale loaf of bread and fry in a large spoon of butter ; add three hard boiled eggs, cut up, and a slice of salt pork, or ham, chopped. Season highly with pepper and salt. Stuff a fat five or six pound fowl, truss it and boil very slowly until tender. 373. POULET AU LAIT— FRENCH PEASANT Make a stuffing as follows : Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion. Soak two thick slices of bread in boiling water and squeeze in a cloth. Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the open- ing. Place in a deep casserole or roaster and cover with a quart of fresh milk. Bake in a moderate oven, basting about every five minutes, until the chicken is tender. It will take about two hours and then the chicken should be well browned and the gravy much reduced. Strain, thicken, if necessary, and serve in a gravy boat. MEAT, POULTRY AND GAME 105 374. SPANISH CHICKEN Disjoint a young fowl, barely cover with water and stew until tender; then transfer to a casserole. Pour over four tablespoons of olive oil, four sliced tomatoes, an onion and a chile pepper (without seeds), chopped fine. Add a table- spoon of vinegar, a teaspoon of salt, cover and bake for half an hour. Serve in the same dish. 375. COUNTRY CAPTAIN— EAST INDIAN Cut a Belgian hare or a fowl in small portions. Chop fine a large onion and fry until transparent in a large spoon of olive oil. Dredge the meat with flour, curry powder and salt, mixed, and fry brown in the oil. Cover with three cups of stock, add the onions and simmer slowly until the meat is tender. Remove to a hot platter, strew thickly with three sliced onions and half a cup of blanched, sliced al- monds, which have been fried together in butter and drained. Surround with rice. 376. GUINEA HEN EN CASSEROLE Place a piece of pork or bacon in a casserole and on it a young guinea hen, stuffed with highly seasoned crumbs and trussed. Dust with salt and pepper and rub over it four tablespoons of butter. Chop fine two onions, two carrots, two green or red peppers (seeds removed), some celery, and two skinned tomatoes and place in the casserole. Pour over all a pint of soup stock, cover tightly and cook in a medium oven about an hour, or, until the hen is tender, basting oc- casionally. 377. JUGGED HARE— ENGLISH Fry a sliced onion in a large spoonful of butter and lard mixed. Skim out and fry until brown a hare, cut into joints and dredged with salt and flour. Place the pieces in a deep earthenware jar — a large bean pot will answer — and cover with a few slices of bacon, a pinch of mace, nut- meg, a few whole cloves, pepper corns, half of a bay leaf, two hard eggs, quartered, and a few force meat balls. Barely cover with stock, seasoned with Worcestershire sauce, and a little sherry or port. Tie a thick, well greased, paper over the jar and cook in a moderate oven for three hours ; then thicken the gravy with brown roux (No. 138), and serve in the same pot. io6 MEAT, POULTRY AND GAME 378. PIGEONS EN CASSEROLE—FRENCH Line a casserole with thin slices of fat pork; tie the pigeons in shape and place on top. Spread over them a thick layer of mixed vegetables (carrot, celery, pepper, parsley, half a turnip), chopped fine, a dozen button onions and a cup of peas. Sprinkle with salt and pepper, cover with more pork and add a very little boiling water. Cover tightly and cook in a slow oven for three hours. Serve in the casserole. 379. PIGEON— CREOLE Clean, wipe dry and cut into quarters three pigeons. Let them stand in half a cup of olive oil for fifteen minutes ; then drain the oil into a frying pan. Chop an onion, a bit of gar- lic, a green pepper (without the seeds), and a tablespoon of parsley. Fry in the oil until transparent; then add the pigeons and brown them. Turn all into a casserole with a can of tomatoes, salt, paprika and cayenne to taste; add a tablespoon of minced salt pork, half a cup of pitted olives and a pint of stock

Cook this with the app: pantry check, scaling, and the assistant.