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Compote de Pigeons

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 12 ingredients

  1. Curd
  2. a pint of stock
  3. White pepper
  4. Cut
  5. two ounces of fat of bacon
  6. Salt
  7. Wine
  8. one dessertspoonful of flour
  9. two ounces of butter
  10. Must
  11. eight pickling onions
  12. Water
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. [French stewed pigeons.] Take one or two pigeons, put their livers back into their bodies and truss them so that their legs are inside.
  2. Put in your stewpan two ounces of butter, and when melted put in your pigeon with two ounces of fat of bacon cut into dice, and eight pickling onions or two ordinary ones.
  3. Then let the whole become a nice colour ;
  4. this is what is called “faire revenir,” or semi-fry, as I described before.
  5. When a nice brown take all out, leaving only the butter, and put one dessertspoonful of flour in the butter, stirring very quickly until it becomes a nice brown, being at the same time very careful not to let it burn, the great thing being never to let any coals touch the bottom of the stewpan.
  6. As soon as the flour has turned a nice rather deep brown pour by degrees half a pint of stock, or, if you have none, water, stirring all the time;
  7. it will hiss a great deal and the flour will seem to curd, but take no notice of this and go on steadily pouring out by degrees your stock or water, and when it boils and is very smooth put back in it the pigeons, bacon, and onions, adding a little salt, white pepper, and a bouquet, and let the whole simmer very gently for three-quarters of an hour, after having put the lid on with something heavy on it so as not to let the steam escape.
  8. When you wish it to be particularly refined you must add a glass of wine after it has simmered for half an hour.
  9. Then you place a toast cut into four at the bottom of your dish previously made very hot, and arrange your pigeons over them and pour the gravy over the whole.
  10. When it is for a dinner-party you cut the pigeons into four, and put fried sippets all round.
  11. If it is for people absurd enough (and I am sorry to say there are still many such in this country) to object to onions, take them away, and they will never know there have been any cooked in the dish, and in all cases never forget to take away the bouquet.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon