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Pigeons Stewed With Peas (Pigeons Aux Petits Pois) |
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Free Books / Cooking / Memorandum Cookery Book / | |
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Pigeons Stewed With Peas (Pigeons Aux Petits Pois) |
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This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
2 or 3 pigeons, butter, and the same ingredients as in Petits pois a la française.
Put the pigeons, well seasoned with salt and pepper, in an earthenware casserole, with 3 or 4 ozs. of butter, and cook till slightly browned. Now proceed exactly as in the above-mentioned recipe, and simmer very gently till the pigeons and the peas are quite tender.
Continue to:
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