Pigeons with Green Peas

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 2 young pigeons
  • 4 tablespoons butter
  • 8-10 small white onions, peeled


Clean and truss pigeons as for roasting. Melt butter in a heatproof casserole and sauté pigeons, turning them over and over until browned on all sides. Remove pigeons; add onions and diced bacon to casserole, and sauté until golden; sprinkle with flour. When flour has combined with the butter, add stock and stir until mixture boils. Skim well and return pigeons to the sauce; add bouquet garn