Braised Pigeons with Celery Sauce

Name: Braised Pigeons with Celery Sauce
Yield: For 4
Ingredients: 2 onions; 2 heads celery; butter; 2 oz bacon in a piece; thyme, bayleaf; 1 glass red wine; 3 or 4 tablespoons cream; thyme, bayleaf; flour; 4 young pigeons; 1 tablespoon beurre manié; a little salt and plenty of freshly ground pepper; a little salt and plenty of freshly ground pepper; a little salt and plenty of freshly ground pepper

Preparation info

For
4

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

4 young pigeons
flour
2 heads celery
2

Main course

Method

Cut the celery into half-inch pieces and chop the onions coarsely. Cut the bacon into rough dice. Heat the butter in a flameproof casserole, add the bacon, and when it is sizzling brown the pigeons, dusted in flour, in the fat for a few minutes, until they are coloured on every side. Remove them to a plate and put the vegetables into the casserole to sweat, covered, for a few minutes. Lay the p