Piccioni In Ripieno Stuffed Pigeons
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of
parsley, and add salt and pepper. Put this stuffing into two pigeons,
tie larding bacon over them, and put them into a stewpan with a glass
of Chablis, a cup of stock, an onion, and a carrot. When cooked pass
the sauce through a sieve, skim it, add a little more sauce, and pour it
over the pigeons.