Name: Pigeons aux Olives (Pigeons with olives)
Yield: Serves 4
Cuisine: French
Ingredients: 175 g (6 oz) belly of pork, cut in small strips; 1 medium-size and 1 large onion, chopped; 150 ml (¼ pint) Madeira or other for tified wine; 24 small onions, skinned; 60 g (2 oz) butter; 125 g (4½ oz) green olives; 250 ml (9 fl oz) veal or chicken stock; 150 ml (¼ pint) dry white wine; salt and pepper; 4 pigeons; 1 medium-size to large carrot, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

A dish typical of southern French cooking. The method can be adapted to other birds and meat. Egg pasta is served with the pigeons, as it is with daubes of beef – something the Italians would never do.

Ingredients

4 pigeons
60 g (2 oz) butter
1

Europe
Spain
Main course
Mediterranean
Gluten-free

Method

Brown the pigeons lightly in the butter with the medium onion, small onions and pork strips. Remove the small onions and put the rest in a casserole in a single layer, with the pigeons breast down. Stir the chopped carrot and large onion into the buttery juices and brown them to a medium colour. Pour in the stock and white wine. Simmer for 15 minutes and then strain over the pigeons (keep the r

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