Palombe à la Ficelle (Dite Palombe au String)

Name: Palombe à la Ficelle (Dite Palombe au String) (Fire-Roasted Wood Pigeon (Called ‘Palombe au String’))
Prep time: 15 min
Total time: 15 min
Yield: For 6
Cuisine: French
Ingredients: Salt, pepper; Pierrette and Claude Faugère; Thick toasted bread slices 6; Wood pigeons 6; Butter 200 g; Palombière 1; Capucin (cast-iron basting instrument) 1

Fire-Roasted Wood Pigeon (Called ‘Palombe au String’)

Preparation info

For
6

Difficulty
Easy
Ready in
15 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Wood pigeons 6
Palombière 1
Butter 200

Europe
France
Main course
Mediterranean

Method

Remove the insides of the wood pigeons, reserving the liver and heart. Soak the string in cold salted water. Tie the string around the wood pigeons’ necks and hang them up on a nail in front of the fireplace. Be careful: the heat of the fireplace can cause sudden dehydration in susceptible and non-susceptible individuals. Remember to carry a bottle-opener to avoid any un