Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 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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