Pigeons aux Olives from The Cooking of the Mediterranean by Jane Grigson

Ingredients

• 150 ml (¼ pint) dry white wine
• 125 g (4½ oz) green olives
• 150 ml (¼ pint) Madeira or other for tified wine
• salt and pepper
• 4 pigeons
• 60 g (2 oz) butter
• 1 medium-size and 1 large onion, chopped
• 24 small onions, skinned
• 175 g (6 oz) belly of pork, cut in small strips
• 1 medium-size to large carrot, chopped
• 250 ml (9 fl oz) veal or chicken stock