Stewed Pigeons with Olives

Ingredients

• 1 Bordeaux pigeon
• 1 oz. butter
• i gill brown sauce
• 1 shallot
• 12 stoned French olives
• 6 preserved mushrooms
• ^ gill tomato sauce

Method

1. 1

   Draw the pigeon, truss it for roasting, and roast for ten minutes in a sharp oven, baste frequently with dripping or butter; untruss and cut it into neat joints.

2. 2

   Peel and chop the shallot, fry it to a light brown in an ounce of butter, put in the pieces of pigeon and fry a little longer; season with pepper and salt; pour off the fat, add the brown and the tomato sauces, also the mushrooms cut in dice; boil up and skim; put in the olives, and stew gently for thirty minutes.

3. 3

   Arrange the pigeon nicely on a hot dish, dispose of the olives and mushrooms, strain the sauce over the whole, and send to table.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 16. The excerpt below is the record exactly as published.

STEWED PIGEONS WITH OLIVES. 1 Bordeaux pigeon 1 oz. butter Pepper and salt i gill brown sauce 1 shallot 12 stoned French olives 6 preserved mushrooms ^ gill tomato sauce

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