Pigeon Breasts with Gingerbread Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

As in most of these recipes only the breasts of the wood pigeon are eaten. If you have squab the legs and thighs should also be used and the remaining carcases can go in the stockpot. Pain d’épices has quite a suble spicy flavour quite different from English gingerbreads. It can be found in continental grocers but if you have to settle for gingerbread adjust the amount according to how strong a ginger flavour it has.