Squab With Green Peas from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the pigeons nicely, leaving them whole, as you would a Fowl that is to be roasted, and truss nicely. Take two onions and slice well, and place in a saucepan with a Tablespoonful of melted but...
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Ingredients
- 3 Pigeons
- A Pint of Green Peas
- ½ Inch of Ham
- 2 Onions
- A Tablespoonful of Butter
- A Cupful of Consomme
- A Bay Leaf
- A Sprig Each of Thyme and Parsley
- A Clove of Garlic
- Salt
- Pepper
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