Pigeons aux Olives from The Cooking of the Mediterranean by Jane Grigson
A dish typical of southern French cooking. The method can be adapted to other birds and meat. Egg pasta is served with the pigeons, as it is with daubes of beef
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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
- 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
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