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Originally a method of preserving meat and birds, that became fashionable in the mid-seventeenth century. Pigeons were among the first birds chosen for the new treatment. They would often be cooked in red wine and butter, and then sealed in their pot - they would then keep for up to three months.

Nowadays, potted meats and shrimps are still popular.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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