Surprise Pigeon

Ingredients

• pigeon
• veal or milk-fed veal cutlet
• salt
• pepper
• small pinch spices (mixed)
• butter
• truffles
• pigeon liver and small onion

Instructions

1. Beat a proportionally sized veal cutlet thin; season with salt, pepper, a pinch of mixed spices and a little butter (optionally add truffle slices).
2. Roll the cutlet, place it inside the pigeon, and sew the opening shut.
3. Optionally cook the pigeon's onion and liver in juice/butter, pound them, and spread on the cutlet before rolling so the flavors blend.
4. Spit-roast. The same method works for a young chicken.