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Ingredients
•4 pigeons
•½ pt jellied stock
•1 oz butter
•salt, pepper, a sprinkling of mixed herbs
•1 finely chopped shallot
•a small can of cranberry sauce
•1 tablespoon flour
•4 tablespoons double cream
Method
Brown the pigeons slowly in the butter in a casserole. Remove and divide each bird in two, cutting away the backbone and leg joints. (These may be used for soup). Fry the shallot until golden. Add the flour and stir for several seconds; then pou9r in stock, seasonings, and allow to boil.
Replace the pigeons and add the cranberry sauce. Cover and cook in a moderate oven for about 2 hours. Remove the pigeons and keep hot. Work the sauce in a liquidizer until smooth.
Replace the pigeons in the casserole, pour over the source and add cream. Return to oven for a few minutes before serving.
N. B. Fresh cranberries may be used for this recipe if available – 6 oz fruit and one tablespoon sugar.
•4 pigeons
•½ pt jellied stock
•1 oz butter
•salt, pepper, a sprinkling of mixed herbs
•1 finely chopped shallot
•a small can of cranberry sauce
•1 tablespoon flour
•4 tablespoons double cream
Method
Brown the pigeons slowly in the butter in a casserole. Remove and divide each bird in two, cutting away the backbone and leg joints. (These may be used for soup). Fry the shallot until golden. Add the flour and stir for several seconds; then pou9r in stock, seasonings, and allow to boil.
Replace the pigeons and add the cranberry sauce. Cover and cook in a moderate oven for about 2 hours. Remove the pigeons and keep hot. Work the sauce in a liquidizer until smooth.
Replace the pigeons in the casserole, pour over the source and add cream. Return to oven for a few minutes before serving.
N. B. Fresh cranberries may be used for this recipe if available – 6 oz fruit and one tablespoon sugar.
