Pigeons in wine Sauce


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)