Broiled Pigeons

Pigeons Grilles

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 or 8 Young Squab
  • 3 Tablespoonfuls of Melted Butter
  • 6 or 8 Pieces of Buttered Toast
  • The Juice of a Lemon
  • Chopped Parsley to Garnish


Squab are always best for broiling. Pluck and clean nicely inside and out. Wipe with a damp towel. Split down the back and spread open as you would a Broiled Chicken. Have the gridiron very hot. Rub the Pigeon inside and out with salt and pepper, and brush lightly with butter. Place the broiler over a moderate furnace fire, from which all the gas has been exhausted, and let it broil slowly ten minutes on the inner side and five minutes on the outer. In the meantime, toast a piece of bread for every Pigeon that you broil. Moisten well with butter. Place the Squab upon the toast, sprinkle with chopped parsley and butter, and serve hot. It is always well to rub the Pigeon with a little lemon juice, as that renders the flesh nice and white.