The young ones called squabs, are best split down the back, breastbone removed, trussed, seasoned with salt and pepper, rolled in melted butter, broiled; served on toast with maitre d'hotel or piquante sauces.

Roast Pigeon

Young birds plucked, singed, drawn, wiped, trussed with bacon over the breast, roasted; served with their own gravy, garnish with cress.

Breasts Of Pigeon

Breasts of young birds, seasoned, breaded, and broiled, or fried; or coated with sauce then breaded and fried; or the breasts sauteed then breaded and fried; served with any garnish appropriate to dark fleshed birds or game.

Stewed Pigeon With Mushrooms

Separated into four joints, sauteed with butter, taken up into a sautoir to which is added little lean ham, button mushrooms sauteed, bunch of pot herbs, seasoning, little red wine and stock, the whole simmered till tender; served with the mushrooms as a border.

Pigeon Pie

Into a deep pie dish place on the bottom some thin slices of beef, then halves of young pigeons, slices of bacon, some forcemeat balls, mushrooms, and yolks of hard boiled eggs, little chopped parsley, moisten with seasoned gravy, cover with a short paste, brush the top with egg wash, and bake gently till done, about an hour and a half.

Potted Pigeon

Young birds plucked, singed, drawn, wiped, stuffed with a mixture of grated bread, chopped parsley, chopped suet, grated hard boiled egg yolks, salt, pepper, and nutmeg, trussed, placed into a crock with celery, thyme, parsley, an onion stuck with cloves, glass of Madeira and a little stock, cover, place in oven, and cook gently till tender; served with the strained gravy, garnished with cress and lemon.

Compote Of Pigeon

Practically the same as above, generally garnished with sauteed button mushrooms.

Pigeon Croustade

Young birds prepared and trussed, arranged in a sautoir with slices of bacon, moistened with chicken broth, stewed till tender, taken up and placed in a toasted fancy bread croustade; served with financiere garnish poured around.

Curried Pigeons

Small young birds, one to the portion, prepared and trussed, placed in oven with bacon fat and quickly browned and basted, taken up into a curry sauce made of chicken and game stock, to which is added a grated green apple, simmered till tender; served garnished with timbales of rice or ris-soto.

Curried Pigeons With Rice

Split the birds in halves, take out the breast bone, season with salt and pepper, roll them in curry powder and then in flour, mince some onions and a clove of gsrlic, fry them without much color in oil of butter, take up the onions; then fry the pigeons, moisten with stock, return the onions, add a grated sour apple, also a spoonful each of tamarinds and Bengal chutney with a little preserved ginger, simmer slowly till done, take up the birds, skim off any grease from the curry, strain it over the birds; make a border of dry boiled rice around the serving dish, place two halves of birds in the centre with some of the sauce poured over them.