Pigeons With Beans

Preparation:

Preparation: Mix the sausage meat with the tarragon and chopped parsley, add the bread soaked in milk, the beaten egg, salt and pepper. Fill the pigeons with this filling, brown them in a saucepan with butter; add the onions and 2 carrots cut into slices. Leave to cook, wetting from time to time with water. Separately, cook the beans in salted water with the rest of the cut carrots, an onion in which you have put 2 cloves and a sprig of tarragon. Before the pigeons are cooked, add the beans. Just before serving, tie the cooking sauce with a mixture of cream, parsley and minced tarragon.