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Roast Pigeons

Roast pigeons stuffed with parsley, seasoned, baked, and served with peas or asparagus.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Roast Pigeons

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Stuff the pigeons with chopped parsley and season inside with salt and pepper.

  2. Place them in a small deep pan, packed closely together.

  3. Cover with butter and then with thick paper tied down.

Bake

  1. Bake at 350°F (175°C) until cooked through.

Serve and store

  1. Once cooled, transfer to pots, pouring the baked butter over them.

  2. Ensure the butter covers the pigeons thickly if storing.

  3. For a richer flavor, consider stuffing with a forcemeat of veal and bacon, adding spices if desired.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigeons
Main meat that cooks through and forms the body of the dish.
Butter
Fat that coats the birds, keeping them moist as they bake.
Parsley
Adds fresh, herbal aroma to the meat stuffed inside.

The step that matters

Bake until cooked through, no longer. Pigeon is lean dark meat that dries out and toughens with overcooking. The butter and tied paper cover help trap moisture, but undercooked birds are unsafe, so check that they are cooked through.

Swap the peas

How well each one fits the dish's main ingredients (parsley, pepper, butter):

  1. Chickpeafits better
  2. Black-eyed peafits better
  3. Walnutfits better
  4. Peasthe original

Fit is the average pairing score against parsley, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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