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| What You Need: |
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4 doves or pigeons, approximately 1 pound each
4 tablespoons soft butter, unsalted
˝ teaspoon thyme
2 teaspoons finely chopped fresh tarragon or ˝ teaspoon dried tarragon
2 tablespoons finely chopped fresh parsley
˝ teaspoon salt
Freshly ground black pepper
2 small onions, peeled and halved
2 tablespoons butter
2 tablespoons oil
2 strips of bacon, cut in half
4 tablespoons finely chopped onion
2 cups chicken stock, fresh or canned
6 green olives, blanched and sliced
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| How To Cook: |
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1. Wash the birds under cold running water and dry them thoroughly with paper towels inside and out. In a mixing bowl, cream the butter by beating it against the side of the bowl with a wooden spoon until it is light and fluffy.
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2. Then beat in the thyme, tarragon, parsley, ˝ teaspoon salt and pepper. Rub the cavities of the birds with salt and then with the butter mixture, dividing it equally among them. Place ˝ onion inside each bird and truss them securely.
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3. Preheat the oven to 425°F. In a heavy 12-inch skillet, heat the butter and oil over moderate heat. When the foam subsides add the birds to the skillet and brown them on all sides for about 10 minutes, turning them with tongs. Be careful not to let them burn.
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4. Then transfer them to a rack set in a shallow roasting pan that is just large enough to hold all of them comfortably.Tie ˝ strip of bacon on the breast of each bird and roast in the middle of the oven for 20 minutes.
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5. Reduce the heat to 350°F and roast for 20 minutes more, basting the birds every 5 minutes or so with the drippings in the pan. When they are done, remove the trussing strings, transfer the birds to a heated platter and sprinkle them lightly with salt.
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6. Cover the platter loosely with a piece of foil to keep the birds warm while you make the sauce. Add the chopped onions to the drippings remaining in the roasting pan and cook them over moderate heat on top of the stove for 2 to 3 minutes.
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7. Then pour in the chicken stock and bring to a boil, stirring in any brown bits clinging to the bottom and sides of the pan. Boil briskly until the sauce is reduced to about half its volume. Strain it into a saucepan.
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8. Skim the surface of as much fat as you can and stir in the sliced green olives. Cook for a minute or so until they are heated through, and serve in a gravy boat.
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9. NOTE: To blanch the olives, cover them with cold water in a small saucepan and bring to a boil. Cook briskly for 2 minutes, or a few minutes longer if the olives seem excessively briny, then drain and run cold water over them.
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