Poêlé the young pigeons and when two-thirds cooked add the required amount of Sauce Demi-glace; allow the pigeons to simmer in this sauce for 10 minutes, then remove them.
Pass the sauce through a fine strainer, remove any fat, then replace the pigeons and sauce in a clean pan together with 10 small stoned and blanched olives per pigeon. Allow to cook gently together for a further 7-8 minutes.
Arrange the pigeons whole or cut in half on a dish and either surround with the olives or place them in the centre.
© 1903 All rights reserved. Published by Taylor and Francis.