Pichones a La Vinagreta

Pigeons With Vinegar


  • Young pigeons, pickling onions
  • 1 or 2 tablespoons of vinegar, the same of Espagnole sauce or a little meat glaze.


Roast the pigeons, basting frequently and, when done, place on a hot dish and cover with the sauce, to which the vinegar has been added. Garnish with glazed pickling onions.