Roast Pigeons

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Truss them when plucked and drawn, lay thin slices of fat bacon on their breasts; bake them three-quarters of an hour, and then make a gravy with their giblets, which should have been boiling for the purpose. Chop up the livers, etc., brown them and serve with the pigeons. Thin the gravy with the stock the liver was boiled in.