Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pigeons A bit of lukewarm milk
100 g Butter (7 Tbsp) 1 ts (level) marjoram
1 c Plain breadcrumbs A bit of ground nutmeg
1 tb (level) minced onion Salt and pepper to taste
1 bn Parsley, chopped 1 pn Sugar
80 g Raw bacon (3 oz), diced 1 Yellow turnip [substitute:
1 Egg -carrot], scraped

Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion
into a loose stuffing. Season with chopped parsley, marjoram, and
the other seasonings, as well as the pigeon giblets (diced heart,
liver, and peeled stomach; the liver should be blanched to retain the
flavor while keeping the stuffing light in color.)

Stuff the pigeons and sew closed with cooking twine. Season the
outside with salt and pepper. Roast in buttered baking dish along
with the scraped yellow turnip. Baste frequently, with the pan
juices.

Serve with different salads.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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