Pigeon

The pigeon is a very versatile bird which, when young, lends itself readily to many different ways of cooking, from the sophisticated elegance of boned squabs, stuffed with’ pâté de foie gras, set in a pastry case and glazed with Madeira-flavoured aspic, to the simpler homilies of pigeons en cocotte, the young pigeons braised in butter and a little dry white wine until meltingly tender, and garnished with diced sautéed potatoes and poached bacon.