Stewed Pigeons and Green Peas

Ingredients

• Split your pigeons open down the backs
• stuffed with their livers chopped up with bacon
• bread-crumbs soaked in milk
• chopped herbs
• salt
• pepper
• Warm some butter in a saucepan
• moisten with half a tumberful of water
• season with two onions
• a bouquet of herbs
• add a pound of green peas

Method

1. 1

   Split the pigeons open down the backs, stuff with their livers chopped up with bacon, bread-crumbs soaked in milk, chopped herbs, salt, and pepper.

2. 2

   Warm some butter in a saucepan; when brown, add a little chopped bacon and the pigeons.

3. 3

   Moisten with half a tumblerful of water, season with two onions, a bouquet of herbs, salt, and pepper.

4. 4

   Add a pound of green peas and simmer over a slow fire for an hour.

5. 5

   Remove the bouquet of herbs and dish up the pigeons on the peas.

6. 6

   The sauce must not be too thin.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 58. The excerpt below is the record exactly as published.

Stewed pigeons and green peas. Split your pigeons open down the backs, stuff with their livers chopped up with bacon, bread-crumbs soaked in milk, chopped herbs, salt and pepper. Warm some butter in a saucepan; when brown add a little chopped bacon and the pigeons, moisten with half a tumberful of water, season with two onions, a bouquet of herbs, salt and pepper; add a pound of green peas

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