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Serves 4.
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.
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.
