Name: Pigeon with Peas
Yield: Serves 4
Ingredients: 1 teaspoon flour; salt and pepper; 60 g (2½ oz) butter; 500 g (18 oz) shelled young peas, or use frozen; 1 bouquet garni made with parsley, thyme and a bay leaf; 3 egg yolks; 200 ml (7 fl oz) white stock; 1 teaspoon sugar; 2 pigeons, cut in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I always think this is a particularly suitable recipe for cooking pigeon because these birds can decimate your pea crop as anyone who has a garden or an allotment will know.

Ingredients

2 pigeons, cut in half
500 g (18 oz) shelled young peas, or use frozen

Method

Place the pigeons in a pot with the peas, butter, bouquet garni and seasoning. Put on a low heat, add the flour and moisten with the stock. Cover and cook gently, either on top of the stove or in a medium oven, preheated to 160°C/325°F/gas mark 3, for about 30-40 minut

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