Pigeonneaux aux Lentilles from The Cooking of Provence by Patricia Lousada
Wood pigeons are available all the year round. They are considered best during the months of May to October because many will be young and plump from the summer crops. A squab is a young pigeon und...
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Ingredients
- 1 celery stick chopped
- 1 onion, sliced
- 4 tablespoons dry white wine
- 1 bouquet garni
- 4 wood pigeons
- 4 tablespoons oil
- 1 carrot, sliced
- 4 tablespoons finely chopped coriander leaves
- 1½ teaspoons crushed black peppercorns
- salt
- pepper
- 175 g (6 oz) brown or green lentils
- 1–2 tablespoons wine vinegar
- 5 tablespoons extra-virgin olive oil
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