Stuffed Doves

For the stuffed pigeons, first prepare the stuffing. To do this, soak the rolls in hot milk, then squeeze well. Cut the bread into pieces and mix with pepper, egg yolk, salt, onion, kitchen herbs, ham and pigeon innards (liver and heart).

Stuff the prepared pigeons, sew them up and fry them in enough butter for 20 to 30 minutes, basting them frequently. Then carefully cut the pigeons in half and arrange on a flat platter.

Degrease the roast stock, add a little beef broth and pour over the stuffed pigeons.

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