Pigeons with Green Olives

• 2 young pigeons
• 4 tablespoons butter
• 4 shallots, finely chopped

Clean and truss the pigeons as for roasting. Melt the butter in a heatproof casserole and sauté the pigeons, turning them over and over until browned on all sides. Remove pigeons; add finely chopped shallots and onion with diced unsmoked bacon to casserole, and sauté until golden; sprinkle with flour. When flour has combined with the butter, add stock and stir until mixture comes to a boil. Ski