The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
IX

Pigeons & Squabs

29 recipes

  1. 1959Pigeons a la Chartreuse
  2. 1960Pigeons a la Lombardy—Poeled
  3. 1961Pigeons a la Valenciennes
  4. 1962Pigeons Garnished with Montglas Cases—Stuffed
  5. 1963Pigeons, Huntress Style—Breasts
  6. 1964Pigeons, Monarch Style—Smothered
  7. 1965Potted Pigeons
  8. 1966Pigeons, Printaniere Style
  9. 1967Stewed Pigeons
  10. 1968Pigeons with Crawfish
  11. 1969Pigeons with Green Peas
  12. 1970Pigeons with Olives-Breasts
  13. 2006Squabs a la Briand
  14. 2007Squabs Crapaudine—Broiled
  15. 2008Squabs a la Crispi
  16. 2009Squabs a la Flourens
  17. 2010Squabs a l'Impromptu—Sauted
  18. 2011Squabs a la Stanislas—Stuffed
  19. 2012Squabs, American Style—Stuffed
  20. 2013Squabs, Colbert Sauce—Broiled
  21. 2014Squabs, English Style
  22. 2015Squabs, New York Style
  23. 2016Squabs with Tarragon
  24. 2017Squabs with Figaro Sauce—Fried
  25. 2018Squabs in Earthenware Saucepan or Stuffed—Roasted
  26. 2019Squabs, Breasts a la Duxelle—Stuffed
  27. 2020Squab Fritters, Oporto Sauce
  28. 2021Squabs a la Carolina
  29. 2022Squabs a la Vestal
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