1029. COMPOTE OF PIGEONS, WITH PEAS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

the pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
three quarters of a pound of streaky bacon
two table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of broth ↝ Soup, broth [Soups, broth-based]
a quart of green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
a faggot of parsley and green onions ↝ Parsley, raw [Not included in a food category]
a little mignonette-pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (10)

Truss the pigeons as for boiling.
Parboil three quarters of a pound of streaky bacon in water for a quarter of an hour, and then cut it into rather large dice-shaped pieces.
Put these into a middle-sized stew-pan and fry them of a light colour over a stove-fire, remove these on to a plate, and then three in the pigeons and braize them also, until they acquire a light-brown colour, and place them with the bacon.
Next, add two table-spoonfuls of flour to the fat in the stewpan, and stir this roux over the fire until it acquires a light colour.
Then gradually mix in with it a quart of broth; stir the sauce over the fire until it boils, add the pigeons, bacon, a quart of green peas, a faggot of parsley and green onions, and a little mignonette-pepper.
Keep the compôte gently boiling by the side of a stove-fire for about three quarters of an hour.
Then skim off all the grease, and remove the faggot.
If the sauce is not sufficiently reduced, place the pigeons in another stewpan, and with a colander-spoon remove the peas and bacon also.
Allow the sauce to boil briskly on the fire, stirring it the while, until reduced to its proper consistence, and then pour it to the compôte.
When about to send to table, make the compôte quite hot, and dish it up in the same way as the foregoing.

Original Text

1029. COMPOTE OF PIGEONS, WITH PEAS.
TRUSS the pigeons as for boiling. Parboil three quarters of a pound of streaky bacon in water for a quarter of an hour, and then cut it into rather large dice-shaped pieces; put these into a middle-sized stew-pan and fry them of a light colour over a stove-fire, remove these on to a plate, and then three in the pigeons and braize them also, until they acquire a light-brown colour, and place them with the bacon. Next, add two table-spoonfuls of flour to the fat in the stewpan, and stir this roux over the fire until it acquires a light colour, then gradually mix in with it a quart of broth; stir the sauce over the fire until it boils, add the pigeons, bacon, a quart of green peas, a faggot of parsley and green onions, and a little mignonette-pepper, and keep the compôte gently boiling by the side of a stove-fire for about three quarters of an hour; then skim off all the grease, and remove the faggot, and if the sauce is not sufficiently reduced, place the pigeons in another stewpan, and with a colander-spoon remove the peas and bacon also; allow the sauce to boil briskly on the fire, stirring it the while, until reduced to its proper consistence, and then pour it to the compôte. When about to send to table, make the compôte quite hot, and dish it up in the same way as the foregoing.

Notes

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