Pigeon Breasts with Sweet and Sour Vegetables

• 4 plump, tender pigeons
• 3 celery hearts or 6 celery stalks
• 8

Carefully remove the breasts from the pigeons. Peel and finely slice or shred the vegetables, reserving the trimmings. Brown the rest of the pigeon carcasses in a heavy saucepan, and add 3 pt / 1.70 1 water and the trimmings from the vegetables. Simmer gently until you have a rich tasty stock to be used as the base for a game soup or mushroom risotto. Season the breasts with pepper and crushed