Quarter the pigeons. Saute in butter for 15 minutes. Remove from butter and slice three onions into pan. Fry onions until done. Add meat stock, sliced apples, mushrooms and lemon juice. Mix well and bring to boiling point. Add wine. In another pan brown flour in butter and thicken the mixture. Dip pigeons in sour cream, return to mixture and cook until tender. Pigeons may be fried or roasted like young chicken.
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