Compote of Pigeons from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the squabs nicely; singe, draw and truss, with their legs inside. Rub well with salt and pepper and three cloves, ground very fine, and three allspice, also grated fine. Take a Tablespoonful ...
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Ingredients
- 6 Fine Fat Squab
- 3 Cloves, Ground Very Fine
- 3 Allspice, Ground Very Fine
- ½ Can of Mushrooms
- 2 Sprigs Each of Thyme and Parsley
- A Bay Leaf
- A Carrot, Cut into ¼-Inch Slices
- An Onion, Sliced
- Thin Strips of Bacon
- 2 Tablespoonfuls of White Wine
- A Tablespoonful of Butter
- ½ Cupful of Consomme
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