Piccioni in Ripieno (Stuffed Pigeons) Recipe

Piccioni in Ripieno (Stuffed Pigeons) Recipe

Ingredients:

2 pieces of pigeons
For the Stuffing:
Sweetbread; cut up
1 piece of liver (fowl)
1 gizzard (fowl)
1 onion
1 parsley sprig
Salt & Pepper

Bacon fat
1 glass of Chablis
1 cup of stock
1 onion
1 carrot

Instructions:

Combine sweetbread, liver, gizzard, onion, parsley, salt, & pepper; stuff inside the cavity of pigeons. Cover or tie bacon fat and place on a stew pan. Add stock, onion, carrot, and Chablis then cook.

Once done, place the cooked pigeons on the platter. Take sauce then pass through the sieve; skim then add some sauce. Pour sauce onto pigeons.

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