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Method :
Cut the pork
skin into 4 pieces and wrap each piece round a pigeon. Put them in an
ovenproof dish with the water, and cook for 50 minutes in a moderate
oven (190C, 375F, Gas 5). Then strip off the pork fat coating and remove
the breast and legs from each pigeon. Put the carcasses in a saucepan
with the wine, well-seasoned stock, bouquet garni, chopped shallots or
onion and garlic and simmer for 20 minutes. Strain this stock and
reserve. Gently fry the sliced mushrooms in the butter for 10 minutes,
sprinkle the flour over, cook for another minute, then pour in the
reserved stock. Stir well, check the seasoning and add the pigeon
breasts and legs. Simmer for 8 minutes and serve very hot.
Serves 4
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