Pigeon Ragout

Ingredients

• pigeons
• slice prosciutto
• butter
• garnished aromatic bundle
• pigeon giblets
• sweetbreads
• fresh or dried mushrooms, or truffles
• broth
• glass white wine
• flour
• lemon
• salt and pepper

Instructions

1. Brown quartered pigeons with a slice of prosciutto, a knob of butter and an aromatic bundle, seasoned with salt and pepper.
2. Moisten with broth and, at half-cooked, add the giblets, blanched sweetbreads and mushrooms (truffles only near the end).
3. Add half a glass of white wine (for two pigeons), reduced by half beforehand, and simmer gently.
4. Bind the sauce with butter worked into flour (or flour alone); remove the prosciutto and bundle and squeeze a lemon over before serving.