Pigeon Aux Petits Pois
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare and stuff
Prepare the pigeons as previously described.
Use the same sauce, omitting the onions and mushrooms.
Stuff the pigeons with the peas, bouquet garni, and bacon.
Cook and serve
Cook gently for 30 minutes, ensuring they are cooked through.
Remove the strings from the pigeons and drain the peas.
Take out the bouquet garni.
Place the peas and bacon on a serving dish, and place the pigeons on top.
Serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigeons
- Provide the main meat, which becomes tender with gentle, slow cooking.
- Medium peas
- Add bulk and mild sweetness to the dish.
- Bacon
- Adds fat and savory flavor that bastes the birds as they cook.
- Bouquet garni
- Adds aromatic herb flavor that infuses the stuffing and cooking liquid.
The step that matters
Cooking through gently. Gentle cooking keeps the meat tender, but the birds must reach a safe internal temperature throughout. Stuffing insulates the cavity, so the centre can stay cool while the outside looks done. Check the thickest part of the bird.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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