Pigeonneaux aux petits pois

• 4 pigeons
• 1½ oz (40 g) butter
• 1

Brown the birds in a heavy pan in butter and oil and put into an ovenproof dish.

In the same fat mixture sauté the bacon cubes and onions for a couple of minutes until they are golden, and pop them in with the pigeons.

Add the flour to the fat in the pan and make a roux, stir in the stock and white wine and pour over the pigeons. Add the bouquet garni, the peas, salt and pepper,