Pigeons d-LA-Daube

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ pound bacon
• 1 pound veal, cut very thin
• ½ pound coarse beef, cut very thin
• 1 piece carrot
• 1 bundle sweet herbs
• 1 onion
• pepper to taste
• 1-2 blades mace
• a few cloves
• 1 quart boiling water
• 1 pound veal
• 1 pound beef suet
• 1 cup bread crumbs
• pepper to taste
• salt to taste
• nutmeg to taste
• beaten mace to taste
• lemon peel to taste
• 2 tablespoons chopped parsley
• 1-2 egg yolks
• flour for dusting
• fresh butter for frying
• bay leaves for garnish
• slices of bacon for garnish
• notched lemon for garnish

Directions

1. In a saucepan, layer bacon, veal, and coarse beef. Add carrot, sweet herbs, onion, pepper, mace, and cloves. Cover and brown over low heat.

2. Pour in boiling water and simmer until the gravy is rich. Strain and skim off the fat.

3. In a mortar, beat veal and beef suet. Mix in bread crumbs, pepper, salt, nutmeg, mace, lemon peel, parsley, and egg yolks.

4. Fill the pigeons with the mixture and flatten the breasts. Dust with flour and fry in fresh butter until browned.

5. Pour off excess fat and add the gravy over the pigeons. Cover and stew until cooked through.

6. Serve hot, garnished with a bay leaf, a slice of bacon, and notched lemon.