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Pigeon and Mushroom Stew Recipe

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This recipe for Pigeon and Mushroom Stew, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 pigeons
1 Tbsp. fat
1 pint stock or gravy
2 Tbsp. cream
1/2 cup mushrooms
2 Tbsp. mushroom catsup
salt and pepper
cayenne

Directions:
Directions:
Clean and cut pigeons into small portions, and let thenm cook a short time in the fat in a sauce pan. (Be careful not to brown them). Next add the stock, mushroom catsup, salt, pepper and cayenne to taste. Simmer 1 hour or until tender. Add mushrooms and simmer 10 minutes more, then stir in cream. Arrange mushrooms around the pigeons on a hot platter.

 

 

 

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