Pigeons (en Matelote)

Ingredients

• some butter
• some flour
• the pigeons cut in pieces
• a few thin slices of bacon
• some stock broth
• some white wine
• some chives
• some parsley
• some thyme
• some mushrooms
• some onions
• salt
• pepper
• spice

Method

1. 1

   Put butter and flour into a stewpan, and simmer until they turn brown.

2. 2

   Cook the pigeons cut in pieces with bacon.

3. 3

   Pour over stock broth and white wine, and add chives, parsley, thyme, mushrooms, and onions fried in butter, as well as salt, pepper, and spice.

4. 4

   Boil down over a good fire.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1195. The excerpt below is the record exactly as published.

Pigeons (en Matelote). — Put some butter and flour into a stewpan, and simmer until they turn brown. Cook in the butter the pigeons cut in pieces, with a few thin slices of bacon. Pour over them some stock broth and white wine, and add some chives, parsley, thyme, mush- rooms, and onions fried in butter, as well as salt, pepper, and spice

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