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Braised Pigeon

Braised Pigeon


  • 1 – 2 oz fat
  • 1 bouquet garni
  • 2 onions, sliced
  • seasoning
  • 2 – 3 pigeons
  • ¾ pint stock
  • 2 carrots, diced
  • 1 oz flour
  • 1 turnip
  • ¼ lb mushrooms


Melt fat in the pressure cooker and fry onions lightly.

Brown the pigeons and remove them.

Put in the vegetables, herbs, seasoning and stock.

Add pigeons and pressure cook for 20 minutes.

Put pigeons on a hot dish.

Stir flour into liquid in pan and bring to the boil.
Add mushroom and cook for about 5 minutes.

Strain over pigeons and garnish with the vegetables.
Prince Amir o Kinjan
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