Ingredients
- Six whole pigeons
- Twelve tablespoons of melted butter
- One fourth of a cup of brandy or wine
- One cup of chicken stock
- Parsley, salt, and pepper to taste
- One fourth of a cup of flour
- Two cups of bread crumbs
Directions
- Pick and wash the pigeons.
- Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
- Dust the pigeons with flour and put them into a pan to brown.
- Add the remaining butter and chicken stock to the pan and stew until tender
- Before dishing, add the wine or brandy to the pan.
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