These pigeons, which are frequently sold under their American name ‘squab’, are reared specifically for the table. They handle differently from wood pigeons and are reliably tender, even the legs.
You will need a blender for the sauce. Stock-based sauces or dressings, like this one, will not incorporate enough olive oil to influence the flavour without some centrifugal force.
This recipe is for early summer. At other times of year use different vegetables. If the carrots or leeks are woody, substitute whatever is in peak condition, perhaps salsify or French beans.
© 1990 Shaun Hill. All rights reserved.