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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pigeons |
to taste breadcrumbs |
to taste fat pork, chopped |
to taste onion juice |
salt & pepper |
to taste carrot, minced |
to taste onion |
to taste celery |
to taste parsley |
1 cup stock, of butter and water |
to taste mushroom |
1 tablespoon butter |
1 tablespoon flour |
Directions:
1. Drain, wash and stuff pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper.
2. Prepare a bed of vegetables - minced carrot, onion, celery and parsley.
3. Lay the pigeons upon it; add stock of butter and water; cover and cook gently 1 hour or until tender.
4. Dish the birds and keep hot; rub the gravy through a sieve into a saucepan.
5. Season to taste and add cut mushrooms.
6. Simmer 5 minutes; thicken with butter mixed with flour.
7. Cook until smooth and pour over the pigeons.
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