779 Stuffed pigeons

• 6 pigeons
• 1 French roll
• ¼–½ glass currants

Pigeons are much tastier if they are stuffed as follows: Cut a thin crust from a 5 kopeck French roll. Soak the roll in bouillon or milk, squeeze it out, and salt lightly. Add 2 eggs, 1 spoon butter, ½ glass