Stuffed pigeons
Recipe second for 4 people based on Pigeon.
Preparation:
Preparation: Stuff 4 very young, cleaned, washed, dried and salted pigeons with 250 g of ground beef with 250 g of veal liver and seasoned with 2 eggs, 6 tablespoons of breadcrumbs, 6 tablespoons of cream, 1 tablespoon of chopped basil, salt and pepper. Sew up the pigeons and wrap them in 4 slices of fatty unsalted bacon. Brown them in 6 tablespoons of oil and 40 g of butter, pour 2 small glasses of cognac and let it evaporate, pour in 25 cl of broth, cover and cook over low heat for 40 minutes. Remove the bacon slices and serve.
Ingredients:
Ingredients: 4 Very Young Pigeons - Salt - 250 G Ground Beef - 250 G Calf Liver - 2 Eggs - 6 Tablespoons Breadcrumbs - 6 Tablespoons Cream - 1 Tablespoon Chopped Basil - Pepper - 4 Slices Unsalted Fatty Bacon - 6 Tablespoons Olive Oil olive - 40 G Butter - 2 Shot glasses Cognac - 25 Cl Broth
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