Ingredients:
Pigeons
sweetbread
parsley
onions
carrots
salt,pepper
bacon
stock
Chablis
fowls’ livers
and gizzards

Cut up a sweetbread, a fowl’s liver and gizzard, an onion, a sprig of parsley, and add salt and pepper. Put this stuffing into two pigeons, tie larding bacon over them, and put them into a stewpan with a glass of Chablis, a cup of stock, an onion, and a carrot. When cooked pass the sauce through a sieve, skim it, add a little more sauce, and pour it over the pigeons.

Share