Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of butter
- salt
- pepper
Directions
Clean and truss them, dredge with flour, salt and pepper. Place them in a stew pan on slices of bacon, the breasts up. Add a carrot and onion cut in dice. Cover with stock or hot water. Let them simmer un- til they are tender. Serve each pigeon on a thin slice of buttered toast. Make a gravy and pour around them. Melt two tablespoonfuls of butter, stir into it one of flour, gradually stir in the liquor and vegeta- bles left in the boiler, season to taste with salt and pepper.