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Published 2008
And when by chance the JSDDP captures a few wood pigeons, often tired by an overlong journey, and invites you to his table, well, believe me, the wood pigeons à la ficelle (which they call palombe au string), cooked golden brown using a flaming capucin (a cast-iron basting instrument) and served on a crunchy roast, take on a dimension that is beyond belief.
The principle behind the ‘palombière’ (pigeon hide)
© 2008 All rights reserved. Published by Murdoch Books.