|
| |
|
Roast White Crown Pigeon With Rice Stuffing
|
|
|
| What You Need: |
|
|
|
4 white crown pigeons, dressed
8 slices bacon, diced
˝ cup celery, chopped
1 onion chopped
2 cups rice, uncooked
4 cups chicken stock or broth
4 eggs beaten
Salt and pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place bacon in skillet and fry until crisp. Remove bacon and brown celery and onion in drippings.
|
2. Boil rice in chicken stock until tender; add bacon, celery, onion and eggs. Season with salt and pepper.
|
3. Stuff pigeons with the rice stuffing and place on mounds of remaining rice.
|
4. Bake in moderate oven (350°F) for one hour and 15 minutes.
|
|
|
|
|
|
|
|
