76 Pigeon Salad with Chervil

Main ingredients

• 2 small pigeons
• 60 g (2 oz) coarsely-chopped tomato pulp</

1. Ask the butcher or poulterer to clean and truss the pigeons, or do it yourself in the normal way.
2. Bring the chicken stock to the boil in a saucepan. Gently simmer the pigeons in it for eight to ten minutes. The breasts should be a rosy-pink when they are taken out.
3. Allow them to cool and cut off wings and breasts together in one piece. Take off the dr