Pigeon Casserole Recipe
Pigeon Casserole Recipe with Pigeons, Mushrooms, Shallot, Bacon and Butter.
INGREDIENTS
2 Pigeons
4 oz (100g) Mushrooms
1 Shallot
2 Thin Slices of Bacon
Salt & Pepper
2 oz (50g) Butter
METHOD
An excellent way to cook old pigeons.
Peel the mushrooms, wash them, put them wet into a casserole with 1 oz (25g) of the butter and a good sprinkling of salt & pepper. Add the shallot, peeled and finely cut. Cook for ten minutes over a gentle heat or closely covered in a moderate oven (375F, 190C, Mark 4). Joint the birds and put them in the casserole with the bacon cut into dice. Put the remainder of the butter on the top and cook in a moderate oven (375F, 190C, Mark 4) or over a low gas until tender. Drain off the gravy, skim off any fat, return it to the casserole and serve hot.
Enough for 4 people.
Based on the Pigeon Casserole recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).