The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

PIGEON

In this country there is little favor for the adult pigeon as a poultry bird, though it has always been a popular item in Europe, but the young birds are very highly regarded (see SQUABS).

added by the pass

Recipes that use pigeon

44 dishes across the Historical Foodie library call for pigeon.

The Epicurean · 40

No. 111 To Cut Fat Pork for Larding Maniere de Tailler le Lard Pour Piquer
No. 1292 Trout a l'Hoteliere Truites a l'Hoteliere
No. 1588 Haricot of Breast of Mutton with Turnips Haricot de Mouton aux Navets
No. 179 To Dress, Singe and Truss Poultry and Game for Roasting Pour Habiller, Flamber et Brider la Volaille et le Gibier a Plumes pour Rotir
No. 1959 Pigeons a la Chartreuse Pigeons a la Chartreuse
No. 1960 Pigeons a la Lombardy—Poeled Pigeonneaux a la Lombarde-Poeles
No. 1961 Pigeons a la Valenciennes Pigeons a la Valenciennes
No. 1962 Pigeons Garnished with Montglas Cases—Stuffed Pigeons Farcis Garnis de Caisses Montglas
No. 1963 Pigeons, Huntress Style—Breasts Filets de Pigeons Chasseresse
No. 1965 Potted Pigeons Ragout de Pigeons au Four
No. 1966 Pigeons, Printaniere Style Pigeons a la Printaniere
No. 1967 Stewed Pigeons Pigeons en Compote
No. 1968 Pigeons with Crawfish Pigeons aux Ecrevisses
No. 1969 Pigeons with Green Peas Pigeons aux Petits Pois
No. 1970 Pigeons with Olives-Breasts Filets de Pigeons aux Olives
No. 2010 Squabs a l'Impromptu—Sauted Pigeonneaux Sautés a l'Impromptu
No. 2011 Squabs a la Stanislas—Stuffed Pigenneaux Farcis a la Stanislas
No. 2017 Squabs with Figaro Sauce—Fried Pigeonneaux Frits a la Sauce Figaro
No. 2112 Wild Pigeon or Squabs Poupeton, Ancient Style Poupeton de Pigeons Ramier ou de Ramereaux a l'Ancienne
No. 2209 Woodcocks Stuffed Becasses Farcies
No. 224 Consomme Charmel Consomme Charmel
No. 2246 Crepine of Pigeons, Poivrade Sauce with Truffle Essence Crepine de Pigeons, Sauce Poivrade a l'Essence de Truffes
No. 2264 Cutlets of Squabs a la Jardiniere Cotelettes de Pigeonneaux a la Jardiniere
No. 2267 Cutlets of Squabs a la Perigueux Cotelettes de Pigeonneaux a la Perigueux
No. 2269 Cutlets of Squabs a la Signora Cotelettes de Pigeonneaux a la Signora
No. 2270 Cutlets of Squabs in Papers Cotelettes de Pigeonneaux en Papillotes
No. 2321 Poulpetonniere of Pigeons Poulpetonniere de Pigeons
No. 236 Consomme a la Laguipierre Consomme a la Laguipierre
No. 2368 Wild Pigeon Surtout, Baked Surtout de Pigeons Ramiers, au Gratin
No. 2377 Pigeon Tart a la Britannia Tarte de Pigeons a la Britannia
No. 2391 Tourte of Chicken Tourte de Poulet
No. 2496 Galantine of Pigeons Galantine de Pigeons
No. 2575 Cold Salmis of Quails a la Balzac Salmis Froid de Cailles a la Balzac
No. 274 Puree of Leveret or Young Rabbit, St. James Puree de Levraut ou Lapereau St. James
No. 2749 Jerusalem Artichokes a la Salamander Topinambours a la Salamandre
No. 277 Puree of Pigeons or Wild Squabs a la Waleski Puree de Pigeons ou de Pigeons Ramiers a la Waleski
No. 2799 Potatoes, Mellow Pommes de Terre Fondantes
No. 309 Frog Soup and Frog Soup with Timbales Potage aux Grenouilles et aux Timbales de Grenouilles
No. 31 Pigeons; How to Carve Pour Decouper des Pigeons
No. 3208 Lafayette Pudding Pouding Lafayette

365 Dishes of All Nations · 2

English Pigeon Pie English
Hungarian Stewed Pigeons Hungarian

Cooking in Old Créole Days · 2