Fricandeau of Pigeons

Ingredients

• 4 pigeons
• Bacon for larding
• 1 pound veal, cut thin
• 1 pound coarse beef, cut thin
• 1 carrot, chopped
• 1 bundle of sweet herbs
• 1 onion, chopped
• Black and white pepper to taste
• 2 blades of mace
• 4-5 cloves
• 1 quart boiling water
• Forcemeat: 1 pound veal, 1 pound beef suet, 1 cup breadcrumbs, pepper, salt, nutmeg, beaten mace, lemon peel, parsley, thyme, 2 egg yolks
• Fresh butter for frying

Directions

1. Lard the upper part of the pigeons with bacon.

2. In a large saucepan, layer bacon, veal, coarse beef, and another layer of veal.

3. Add chopped carrot, sweet herbs, onion, black and white pepper, mace, and cloves.

4. Cover the saucepan and cook over low heat until browned.

5. Add boiling water and let it stew until the gravy is rich.

6. Strain the gravy and skim off the fat.

7. Prepare the forcemeat by mixing veal, beef suet, breadcrumbs, spices, lemon peel, parsley, thyme, and egg yolks.

8. Stuff the pigeons with the forcemeat and flatten the breasts.

9. Dust the pigeons with flour and fry in butter until browned.

10. Pour the strained gravy over the pigeons, cover, and stew for 15 minutes or until cooked through.