Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019