Pigeons with Green Peas (Pigeonneaux aux Petits Pois)

Ingredients

• 2 young pigeons
• 1 £ oz. butter
• 8 to 10 small white onions
• J lb. bacon
• 1 dessert-sp. flour
• | pt. light stock
• A bunch of herbs
• £ pt. fresh green peas
• Seasoning

Method

1. 1

   Prepare and truss the pigeons as for roasting.

2. 2

   Melt the butter in a saucepan, when smoking hot put in the pigeons and turn them over until well browned.

3. 3

   Lift them out and add the onions and bacon to the butter.

4. 4

   Cook for a few minutes, sprinkle with flour, pour in the stock, stir until boiling, and skim.

5. 5

   Return the pigeons with the green peas and herbs.

6. 6

   Season to taste, cover, and let simmer until tender.

7. 7

   Serve the pigeons in the center of a hot dish with peas and onions around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 459. The excerpt below is the record exactly as published.

Pigeons with Green Peas (Pigeonneaux aux Petits Pois) 2 young pigeons. 1 £ oz. butter. 8 to 10 small white onions. J lb. bacon. 1 dessert-sp. flour. | pt. light stock. A bunch of herbs. £ pt. fresh green peas. Seasoning

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