Pigeonneaux En Casserole a la Paysanne
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Cook the squabs in the oven in an earthenware saucepan.
- When they are two-thirds done, surround them with one and one-half oz.
- of salted breast of pork, cut into small dice and blanched, and two oz.
- of sliced and sautéd potatoes for each pigeon.
- Complete the cooking of the whole gently, and, when about to serve, add a little good gravy.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board