Just 4 u
Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until
tender with 1 onion, 2 sprigs of parsley and 1 bay−leaf. Then line a deep pie−dish with a rich paste; let bake
and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.
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