saucepan and stir in 1 oz of butter
and the yolks of 2 eggs. Stir
continuously as for a sauce
béarnaise. When it has thickened
pour the sauce over the pigeons
and serve them with a simplified
pilaff of rice (p. 98) containing
fried onions and raisins or
currants.
PIMENTS FARÇIS DE CAILLES
Bone the quails, 1 for each
person. Stuff them with foie gras.
Have ready 4 cups of rice cooked
as for a pilaff (p. 98). Remove the
core and seeds from as many large
red pimentos as you have quails.