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 currants, and nutmeg. Mix thoroughly and use to stuff the abdominal and crop cavities of the pigeons. Tie them up with string and roast in the oven on a stoneware plate (latka), basting frequently with butter until the pigeons are brown and tender. Serve, pouring on the juices in which they cooked. Garnish with boiled potatoes. Serve a salad of fresh cucumbers separately.
Boiled pigeons are served with rice and cauliflower.