Ingredients:
Method:
Wash and dry breasts.
Dip in seasoned flour.
Brown in butter in the casserole.
Remove and brown sliced onion and apple.
Sprinkle in flour, cook for a few minutes, and then add stock.
Bring to the boil, season and add bouquet garni.
Pour in cider and replace pigeon breasts.
Cover casserole tightly and cook for 2 – 3 hours in a slow oven.
Add a little diced bacon and sprinkle with parsley before serving.
- 4 – 6 pigeon breasts
- 1 – 2 oz sliced onion
- ¼ pt cider
- 1 small apple
- ¾ pt stock
- ½ oz flour
- ¾ oz butter
- bouquet garni
Method:
Wash and dry breasts.
Dip in seasoned flour.
Brown in butter in the casserole.
Remove and brown sliced onion and apple.
Sprinkle in flour, cook for a few minutes, and then add stock.
Bring to the boil, season and add bouquet garni.
Pour in cider and replace pigeon breasts.
Cover casserole tightly and cook for 2 – 3 hours in a slow oven.
Add a little diced bacon and sprinkle with parsley before serving.
