Compote de Pigeons from Modern Cookery for Private Families by Eliza Acton
The French in much of their cookery use more bacon than would generally be suited to a very delicate taste, we think. This bacon, from being cured without saltpetre, and from not being smoked, rath...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- strong broth
- veal
- pigeons
- button-onions
- breasts
- onions
- compote
- mushrooms
- cured
- bacon
- salt pork
- saltpetre
- young pigeons
- butter
- roux
- flour
- broth
- young peas
- water
- beurre
- partridge
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pigeon Pie from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pigeon Pie from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Compote of Pigeons from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
French Bacon for Larding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Boudin of Pheasant a la Richelieu from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Galette from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pigeonneaux au Thym et à l’Ail from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Melon from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com