Ingredients
- 3 pigeons
- 12 button onions
- ¾ pt Espagnole sauce
- 6 or 7 very small carrots
- 1 glass of claret (optional)
- salt and pepper
- 1 oz butter
- croutons of fried bread, ½” thick
- ½ pt shelled peas
Method
Cut each pigeon into 4 pieces and fry them in butter until brown. Have ready the hot Espagnotle sauce, put in the pigeons and claret (if used). Cover closely and stew gently for about 40 minutes, or until the birds are tender. Strain the butter into a small pan; fry the onions until tender and well browned. Boil the carrots and peas separately, and drain them well. Arrange the pigeons on the croutons and strain the sauce over. Group the onions and carrots tastefully around the dish and serve.
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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