2 or 3 pigeons, butter, and the same ingredients as in Petits pois a la franšaise.


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.