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