STUFFED:
Cut up sweetbread,liver,gizzard,onion,parsley.
Add salt and pepper.
Put stuffing inside of your pigeon.
Tie the bacon down and over.
Then place in stewpan with the chablis,stock,onion,carrot.
When cooked to your liking,pass the sauce through a sieve,skim it,add more sauce.
Place your pigeons on platter and pour sauce over top.
STEWED:
Your pigeon must be young.
Rip out the entire inside,leaving none of the heart or liver,as this would render your dinner bitter.
Stick the veal shank inside.
Place in pot,with bacon,lemon slices,thyme,bay leaf.
Then just let it stew...for about 1 hour.
To make the sauce with the cucumber and mushrooms this must be sweated in butter until tender,to the touch.
Strain,put in strong gravy,throw in a dab of flour to thicken it up a bit.
From the cracked eggs,remove the heart of the yolk.
Add the cows cream When you put to it,must be well stirred up.
Don't suffer it to boil or it will curdle and spoil the sauce.
~No need to walk a tight rope...in a choose of how to serve pigeon...either one of these choices would be fine...This is a much loved delicacy in fine restaurants in France,a robust flavor.~
~ A nice glass of wine woud be fine ~
