Compote of Pigeons

Pigeons en Compote

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Fat Squab
  • 3 Cloves, Ground Very Fine
  • 3 Allspice, Ground Very Fine
  • ½ Can of Mushrooms
  • 2 Sprigs Each of Thyme and Parsley
  • A Bay Leaf
  • A Carrot, Cut into ¼-Inch Slices
  • An Onion, Sliced
  • Thin Strips of Bacon
  • 2 Tablespoonfuls of White Wine
  • A Tablespoonful of Butter
  • ½ Cupful of Consomme


Clean the squabs nicely; singe, draw and truss, with their legs inside. Rub well with salt and pepper and three cloves, ground very fine, and three allspice, also grated fine. Take a Tablespoonful of butter and melt in a saucepan. Add the sliced onion, and as it browns add the sliced carrot. Let this simmer gently for three or four minutes, and then add a minced sprig of thyme and parsley and one bay leaf, and the clove of a garlic minced very fine. Let all this brown, and then place on top the Pigeons, which you will have bound in thin strips of bacon tied around the body. Add two tablespoonfuls of White Wine, and cover well. Let this simmer for about fifteen minutes, till the Pigeons are nicely browned, and then add a half cup of Consomme if you have it, if not, a half cup of boiling water. After ten minutes add mushrooms. Let all simmer gently for an hour longer, being careful not to let the Pigeons go to pieces. Watch, therefore, very carefully. Place each Pigeon on a slice of toasted Crouton, and garnish with the mushrooms. Pour over the gravy, and serve hot. This is a most excellent Compote.