Yield: 1 servings
|2 \N||good plump pigeons|
|1 ounce||drippings or bacon fat|
|2 \N||sliced shallots or spring|
|1 \N||bouquet garni (mixed herbs)|
|½ pounds||red cherries stoned|
Brown the pigeons slowly but throughly in the dripping in the casserole.
Lift them out and in the same fat brown the sliced shallots. While the onions are browning split the pigeons in half and trim the backbone with the sissors. sprinkle the flour in the pan and brown lightly. Add the stock, bring to the boil and add the pigeons with the bouguet garni. Cook in the casserole in a slow to moderate oven for about 1½ hours. then remove the pigeons carefully and keep warm. Reduce the sauce by boiling quickly until it is of a syrupy consistancy. Strain the sauce and replace it in the pigeons to reheat throughly. Add cream to taste. Sauter the stoned cherries quickly in the butter. Dish the pigeons. Pour over the sauce and scatter over the cherries, which should be sizzling hot.
NB. The European wood pigeon is _Columba palumbus_ and is a large bird of length 16-18 inches long and live weight of about 1lb. One pigeon can *just about* feed two people but one pigeon per person is a good meal but not too much.
Jonathan HUNTING@... rec.hunting NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000