Ingredients

• 4 pigeon breasts     
• ¾ pt tomato sauce (made by adding a small can of Italian tomato sauce (not puree) to ½ pt stock and thickening with a dessertspoon of flour).
• 1 oz butter      
• 1 chopped onion     
• 1 dessertspoon flour    
• 4 oz small mushrooms

Method

Brown the pigeon breasts slowly in butter in a frying pan, adding extra butter if necessary.  Remove and place in a casserole.

Cook the chopped onions until nicely brown and lay on top of pigeons.

Fry the mushrooms for a few minutes, then add to tomato sauce.  Pour sauce into casserole, cover and cook until the pigeons are tender in a moderate oven.