Recipes > Meat > Pigeon > Fricassee of Pigeons

Fricassee of Pigeons


  • pieces of pigeon
  • butter
  • 1 carrot
  • 2 onions
  • 2 sprigs of parsley
  • 1 leaf of sage
  • 5 juniper berries
  • a very little nutmeg
  • 1/2 cupful of water and Liebig
  • 2 rusks or dry biscuits in pieces
  • juice of a lemon


Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons. Then add carrot, onions, parsley, sage, juniper berries, and nutmeg. Stir it all for a few minutes, and then, and only then, add water and Liebig, rusks, the juice of a lemon. Put it all on the side of the fire, cover the saucepan and let it cook gently for an hour and a half.


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Attributed to Mme. Vandervalle.


The Belgian Cookbook (1915).

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