2-4(depending on size of pigeons)
By Jeremy Round
An inexpensive, sophisticated main course, easy to prepare with the added advantage that it leaves a little time for other things while the stock simmers. Good served with a swadge of the Celeriac Dauphinoise above, or another starchy accompaniment such as mashed parsnips, plus a pile of watercress alongside.
The basic method is translatable to any prime cut of poultry, game (especially hare) or red meat with sufficient related bones. Experiment with different gravy vegetables, spic