Pigeons in wine Sauce
HAMAAM BI NABEED
Allow one pigeon for each person. Pluck feathers and clean
the birds. Heat several tablespoons of shortening in a skillet
and brown the pigeons in it, turning frequently. Transfer birds
to a second skillet while preparing the sauce. In the same fat,
brown several minced onions and carrots, a sliced leek and the
chopped livers of the birds. Slowly add one-half cup each of
white wine and water. Season to taste with salt and pepper.
Simmer for half an hour, or cook under pressure for 12 minutes.
Press sauce through a colander or food mill. Return the sauce
to the cooking pan along with the browned pigeons. Simmer
in a covered pan until tender (about 45 minutes) or cook under
pressure for 20 minutes. Cut each bird in half and place in
a shallow roasting pan in a moderate oven for five minutes
to dry out. To serve, place each pigeon half on a round of
toast and pass the sauce in a separate bowl.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)