Pigeonneaux aux Lentilles

Pigeon with lentils

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Wood pigeons are available all the year round. They are considered best during the months of May to October because many will be young and plump from the summer crops. A squab is a young pigeon under the age of four months, which is just the right time to eat them. As it is very difficult to tell the age of the pigeon you are buying, I find it best to serve the breasts, which are delicious, and use the often tougher joints to make a stock.