Bordeaux Pigeons Roasted

Pigeons de Bordeaux rôtis


Truss and roast as for partridge; place a piece of fat bacon on the breast of each and roast for about fifteen minutes, basting the birds frequently. When cooked, take up, remove the strings and skewers, remove the bacon, and brown them in front of the fire; replace the bacon, and dish each bird on a fried croûton; garnish with watercress or salad, and serve good Espagnol or Piquant sauce in a sauceboat.