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4
Complex
By Jane Grigson
Published 1991
A dish typical of southern French cooking. The method can be adapted to other birds and meat. Egg pasta is served with the pigeons, as it is with daubes of beef – something the Italians would never do.
Brown the pigeons lightly in the butter with the medium onion, small onions and pork strips. Remove the small onions and put the rest in a casserole in a single layer, with the pigeons breast down. Stir the chopped carrot and large onion into the buttery juices and brown them to a medium colour. Pour in the stock and white wine. Simmer for 15 minutes and then strain over the pigeons (keep the r