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Braised Pigeons with Mushrooms




Source of Recipe


French Acadian
Drain, wash and stuff 4 pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper.
Prepare a bed of vegetables-minced carrot, onion, celery and parsley. Lay the birds on it. Add 1 cup stock of butter and water, [I'm guessing 1-2 T butter], cover and cook gently for 1 hour or until tender.
Set birds aside and keep warm, rub the gravy through a sieve into a saucepan, season to taste and add cut mushrooms. Simmer 5 minutes and thicken with 1 tablespoon butter mixed with tablespoon flour. Cook until smooth and pour over the pigeons.