Tuesday, March 17, 2020

Pigeon Stew

Ingredients

  • Six whole pigeons 
  • Twelve tablespoons of melted butter
  • One fourth of a cup of brandy or wine
  • One cup of chicken stock
  • Parsley, salt, and pepper to taste
  • One fourth of a cup of flour
  • Two cups of bread crumbs 

Directions

  1. Pick and wash the pigeons.
  2. Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
  3. Dust the pigeons with flour and put them into a pan to brown.
  4. Add the remaining butter and chicken stock to the pan and stew until tender
  5. Before dishing, add the wine or brandy to the pan.
Source — La Cuisine Creole
Prepared by Hope Merchant
Louisiana Anthology
March 17, 2020

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