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Ingredients.
Two pigeons.
1 oz butter.
1 bouquet garni.
1 small apple, cored and sliced.
1 onion, sliced.
1 1/2 oz flour.
3/4 pint stock.
1/4 pint cider.
Salt and pepper.
The garnish.
Fried bacon rashers.
Fried apple rings.
Method.
Melt the butter in a heavy saucepan then brown the pigeons on all sides, remove and cut in half. To the pan add the apple and the onion, fry till lightly brown. Add the flour and stir for two minutes then gently add the stock and the cider then bring to the boil. At this stage add the salt and pepper and the bouquet garni and then add the pigeon to the casserole.
Cover and cook for approximately 2 1/4 hours until the pigeons are tender. When cooked, move the pigeons to a serving dish and keep hot. Strain the cooking liquid then return it to the pan. Boil and reduce the liquid then pour over the pigeons.
Garnish with the bacon and apple.
John.
Two pigeons.
1 oz butter.
1 bouquet garni.
1 small apple, cored and sliced.
1 onion, sliced.
1 1/2 oz flour.
3/4 pint stock.
1/4 pint cider.
Salt and pepper.
The garnish.
Fried bacon rashers.
Fried apple rings.
Method.
Melt the butter in a heavy saucepan then brown the pigeons on all sides, remove and cut in half. To the pan add the apple and the onion, fry till lightly brown. Add the flour and stir for two minutes then gently add the stock and the cider then bring to the boil. At this stage add the salt and pepper and the bouquet garni and then add the pigeon to the casserole.
Cover and cook for approximately 2 1/4 hours until the pigeons are tender. When cooked, move the pigeons to a serving dish and keep hot. Strain the cooking liquid then return it to the pan. Boil and reduce the liquid then pour over the pigeons.
Garnish with the bacon and apple.
John.
