Pigeon Surprise

(Piccione a sorpresa)

The pigeon (or chicken) must be opened and stuffed with a cutlet of milk

veal. Of course this cutlet must be of proportionate size. Beat it well

to render it thinner and more tender, season with salt, pepper, a pinch

of spices and little pieces of butter, roll it and put inside the pigeon

sewing the opening. The liver and giblets of the pigeon can be cooked

apart in brown stock or in butter, after being chopped. With the

resulting gravy the cutlet can be smeared. In this way the different

flavor of the two qualities of meat is better amalgamated.