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Pigeons, Stewed

Stewed pigeons served on fried bread with a sauce of Espagnole, claret, onions, peas, and carrots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pigeons, Stewed

Ingredients

Directions

Braise the pigeons

  1. Cut each pigeon into 4 pieces and fry them brown in the butter.

  2. Add the hot Espagnole sauce and claret to the pan, cover closely, and stew gently for about 35 minutes, or until the birds are tender.

Prepare the vegetables

  1. Strain the butter into a small saucepan, add the onions, and cook until tender and well browned.

  2. Boil the carrots and peas separately, then drain them well.

Serve

  1. Arrange the pigeons on the croute, strain the sauce over, and group the onions, peas, and carrots around the dish before serving.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Pigeons
Provide the meat, which becomes tender through slow stewing in liquid.
Espagnole sauce
Supplies the rich, thickened braising liquid that moistens and flavours the birds.
Claret
Adds acidity and wine flavour to the braising sauce.
Butter
Carries the initial browning of the pigeons and adds richness.
Button onions
Caramelise when browned, adding sweetness and depth to the dish.

The step that matters

Stewing the pigeons gently and covered. Slow, covered stewing lets the tough connective tissue in the birds break down into tender meat. Boiling or rushing the heat can toughen the muscle and dry the surface, so keep the liquid at a gentle simmer.

Swap the peas

How well each one fits the dish's main ingredients (sauce, butter, onion, carrot, pepper, bread):

  1. Beansfits better
  2. Sesamefits about as well
  3. Chestnutfits about as well
  4. Peasthe original

Fit is the average pairing score against sauce, butter, onion, carrot, pepper, bread. 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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