Pigeons A-LA-daub

Ingredients

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

• 1 layer of bacon
• 1 layer of veal (about 1 pound)
• 1 layer of coarse beef (about 1 pound)
• 1 piece of carrot
• 1 bundle of sweet herbs
• 1 onion
• black and white pepper to taste
• 2 blades of mace
• 4-5 cloves
• 1 quart boiling water
• 1 pound veal (for forcemeat)
• 1 pound beef suet (for forcemeat)
• equal quantity of bread crumbs (for forcemeat)
• pepper to taste (for forcemeat)
• salt to taste (for forcemeat)
• nutmeg to taste (for forcemeat)
• beaten mace to taste (for forcemeat)
• small amount of lemon peel (for forcemeat)
• small amount of parsley (for forcemeat)
• a little thyme (for forcemeat)
• 2 egg yolks (for forcemeat)

Directions

1. Layer bacon in a large saucepan, followed by veal, coarse beef, and another layer of veal.

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

3. Cover and cook over low heat until browned to create a light brown gravy.

4. Add 1 quart of boiling water and let it stew until the gravy is rich.

5. Strain the gravy and skim off the fat.

6. For the forcemeat, beat veal and beef suet in a mortar until fine.

7. Mix with bread crumbs, pepper, salt, nutmeg, mace, lemon peel, parsley, thyme, and egg yolks.

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

9. Flour the pigeons and fry them until golden.