Pigeons aux Petits Pois

Ingredients

• Take four young pigeons
• brown them in butter
• cut into dice — about twenty-four dice
• a large spoonful of flour
• add a pint of young peas
• seasoning of chopped onions
• parsley, &c.

Method

1. 1

   Brown pigeons in butter, half fry bacon, stir in flour, and add pigeons cut into joints.

2. 2

   Stir in stock and seasonings, simmer, and add peas halfway through.

3. 3

   If sauce is too thin, remove pigeons and peas while reducing sauce.

4. 4

   Arrange on a dish and pour sauce over.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 91. The excerpt below is the record exactly as published.

Pigeons aux Petits Pois. Take four young pigeons, and brown them in butter ; cut into dice — about twenty-four dice — some streaky bacon ; soak and wash in tepid water, and half fry in the same butter in which the pigeons were browned. Stir in a large spoonful of flour, and place the pigeons, cut into neat joints, in the stewpan. Then stir in some stock and a seasoning of chopped onions, parsley, &c. Put the stewpan on the side of the stove, and let it simmer. When half done add a pint of young peas

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