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No 147 Piccioni alla minute (Pigeons)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.
Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt. Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.











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