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Tigeons with Olives

Pigeons quartered, fried, then braised in Espagnole sauce with olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tigeons with Olives

Ingredients

Directions

Prepare

  1. Divide each pigeon into quarters.

  2. Fry the quarters brown in the butter.

Make and cook

  1. Prepare the sauce in a stewpan.

  2. Add the pigeons to the sauce.

  3. Cover closely and cook gently for about 40 minutes or until tender.

  4. Braise or stew the olives in a little good stock.

Serve

  1. Serve the pigeons on a hot dish, with the sauce strained over and the olives grouped at the base.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + saucetop 20% of all pairs
    Smell alikelow
    Cooked together5,568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pigeons
Provide the main meat, which becomes tender through gentle covered cooking in the sauce.
Espagnole sauce
Forms the rich, savoury liquid that the pigeon cooks in and is served over.
Butter
Browns the pigeon quarters and adds richness and flavour before braising.
French olives
Add a salty, briny note that contrasts with the rich meat and sauce.

The step that matters

Cover closely and cook gently. Gentle, covered cooking keeps the liquid from evaporating and lets the connective tissue in the pigeon break down slowly, so the meat becomes tender rather than tough.

“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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