Pigeons with Green Olives

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 2 young pigeons
  • 4 tablespoons butter
  • 4 shallots, finely chopped


Clean and truss the pigeons as for roasting. Melt the butter in a heatproof casserole and sauté the pigeons, turning them over and over until browned on all sides. Remove pigeons; add finely chopped shallots and onion with diced unsmoked bacon to casserole, and sauté until golden; sprinkle with flour. When flour has combined with the butter, add stock and stir until mixture comes to a boil. Ski