Pigeonneaux au Thym et à l’Ail from Memories of Gascony by Pierre Koffmann
Season the pigeons with salt and pepper. Heat the goose fat in a flameproof casserole, put in the pigeons and seal quickly on all sides. Turn them on to one breast, cover the casserole and cook gen...
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Ingredients
- 4 young pigeons, cleaned
- salt
- freshly ground pepper
- 4 sprigs of thyme
- 50 g/2 oz goose fat
- 1 shallot, chopped
- 20 small garlic cloves, peeled
- 150 ml/5 fl oz dry white wine
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