Bone six small pigeons ; cut a piece of bread about
two inches high, surround it with a thin slice of fat bacon,
then cover it with forcemeat, sloping off to the edge of the
dish ; season the pigeons with pepper and salt, fill them with
the stuffing, so as to give them their original shape ; place
them with the breasts upwards on the forcemeat, put a little
more stuffing on the birds, so as to leave the breasts only
bare ; cover these with a thin slice of fat bacon, and bake
in a moderately heated oven for about three-quarters of
an hour. When done, take out the bread, and with a napkin
soak up all the fat; filling the cavity with whole truffles,
mushrooms, and Spanish sauce.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!