"These plump pigeons are well worth eating-take my world for it" wrote Boileau. For many years pigeons have been greatly appreaciated for their tender and delicate flesh and have been recommemded for both the sick and those convalescing.
Basle Recipe
Ingredients: Serves 8 persons / Preparation times 1 hour
8 pigeons
80 g butter
200 ml red wine
100 ml chicken stock, reduced
30 ml cognac zest of an orange,grated
20 g anchovy fillets
50 g pigeon livers
16 croutons,buttered
Method:
Divine the pigeons into halves,season and saute in butter. Deglaze the pan with red wine. Add the reduce chicken stock and braise for 20-25 minutes. Take the pigeons out of the pan, remove the main bones from the birds and keep the meat warm. Add the cognac and orange zest to the cooking liquor along with the livers and puree anchovy fillets. Bring to the boil. Add the pigeons and let them simmer for a few minutes.
To serve, arrange the pigeons on the bed of crouton and cote with some of the sauce,remaining sauce being served seperately.
Recommened wine: Dole or Pinot noir from Basle
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