PIGEONS À LA ROMANAISE
Prepare the pigeons as for
roasting. Tie each one in a rasher
of bacon and a slice of lemon peel.
Put them in a shallow pan with 2
oz of butter and sauté them for 10
minutes. Then add a large glass of
white wine and the juice of half a
lemon and continue cooking slowly
until the pigeons are done – about
25 minutes. If the pigeons are of
the stewing variety, or the kind
sold as rock pigeons, they will need
cooking for a good hour, sometimes
more. Remove the pigeons from the
pan and keep them hot. Strain the
liquor from the pan into a double