Piccioni In Ripieno Stuffed Pigeons

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,

pepper, bacon, stock, Chablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of

parsley, and add salt and pepper. Put this stuffing into two pigeons,

tie larding bacon over them, and put them into a stewpan with a glass

of Chablis, a cup of stock, an onion, and a carrot. When cooked pass

the sauce through a sieve, skim it, add a little more sauce, and pour it

over the pigeons.