Squab With Green Peas

Pigeons Etoufees aux Petits Pois

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pigeons
  • A Pint of Green Peas
  • ½ Inch of Ham
  • 2 Onions
  • A Tablespoonful of Butter
  • A Cupful of Consomme
  • A Bay Leaf
  • A Sprig Each of Thyme and Parsley
  • A Clove of Garlic
  • Salt and Pepper to Taste


Clean the pigeons nicely, leaving them whole, as you would a Fowl that is to be roasted, and truss nicely. Take two onions and slice well, and place in a saucepan with a Tablespoonful of melted butter. Let them brown slightly, and lay the Pigeons that have been rubbed well with salt and pepper, inside and out, on top of the onions. Cover closely and let them smother. Then add for one Pigeon, one-half or one-quarter of an inch of nice ham, minced very fine, to give a good seasoning. Then add one sprig of thyme and one bay leaf, and the clove of a garlic, minced very fine. Let this smother very slowly for ten or fifteen minutes. When well browned, moisten with a cup of Consomme or broth, and add one pint of fresh Green Peas, or one can. Cover tight, and let all simmer over a slow fire for one hour, or more if the Pigeons are not very tender. Serve on a platter, placing the Pigeons in the center and heaping the Green Peas around. This is delicious, and the real Creole method of cooking Pigeons with Green Peas.