Pigeons a la Grecque

Ingredients

• Cut some pigeons in halves
• three pints of stock
• two ounces of butter
• the same of chopped ham
• two shallots
• one small onion
• one bay leaf
• two tomatoes
• a gill of sherry

Method

1. 1

   Cut pigeons in halves and simmer in stock for 45 minutes.

2. 2

   Prepare sauce with butter, ham, shallots, onion, bay leaf, and tomatoes.

3. 3

   Add sherry, season, and simmer.

4. 4

   Pour over pigeons and serve garnished with olives and spinach.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 101. The excerpt below is the record exactly as published.

Pigeons a la Grecque. — Cut some pigeons in halves, add three pints of stock, and simmer gently for three-quarters of an hour. These should be cooked in the morning and put between two plates with a weight on the top to flatten them. The sauce is made of two ounces of butter, the same of chopped ham, two shallots, one small onion, one bay leaf, and two tomatoes fried together ; then add a gill of sherry

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