Ingredients
- 2 pigeons
- 1½ oz butter or good fat
- 24 stoned French olives
- stock
- ¾ pt of Espagnote sauce (see below)
Method
Divide each pigeon into quarters, and fry them in butter or fat until brown. Have the sauce ready in a pan, put in the pigeons, closely cover, and cook them very gently for about 40 minutes, or until tender. Meanwhile, braise or stew the olives in a good stock. Serve the pigeons on a hot dish, with the sauce strained over the olives grouped at the base.
Espagnole Sauce
Ingredients
- 1 oz dripping or butter
- 2 large mushrooms
- Small piece of onion
- 2 large tomatoes
- 1 rasher bacon
- bouquet garni
- 1oz flour
- 2 tablespoons sherry
- ½ pt brown stock
- seasoning
Method
Melt the fat in the pan. Chop the onions, mushrooms and slice the tomatoes. Fry in the fat for five minutes with chopped bacon, stirring well. Next stir in the four and cook again for five minutes. Gradually blend in the cold stock, add herbs, bring to the boil and simmer for 40 minutes. Season well. Sieve and re-heat with sherry.
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