Pigeons en Matelote

Ingredients

• Put some butter
• and flour
• with a few thin slices of bacon
• Pour over them some beef broth
• and white wine
• and add some chives
• parsley
• thyme
• mushrooms
• and onions fried in butter
• as well as salt
• pepper
• and spice

Method

1. 1

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

2. 2

   Cook in the butter the pigeons cut in pieces, with a few thin slices of bacon.

3. 3

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

4. 4

   Boil down over a good fire.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 209. 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 beef broth and white wine, and add some chives, parsley, thyme, mushrooms, and onions fried in butter, as well as salt, pepper, and spice

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