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What You Need:
(To Serve: 2)
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2 one-pound oven-ready squab pigeons
½ teaspoon ground hot red pepper (cayenne)
1 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
½ cup finely chopped onions
½ cup finely chopped celery
2 medium-sized carrots, scraped and thinly sliced
¼ cup finely chopped scallions, including 3 inches of the green tops
¼ cup flour
2 cups chicken stock, fresh or canned
½ cup dry red wine
¼ pound firm fresh mushrooms, trimmed, wiped with a dampened towel and cut lengthwise, including the stems, into ¼-inchthick slices
½ cup fresh or thoroughly defrosted frozen Lima beans
2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian variety
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Translate this recipe:
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| How To Cook: |
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1. Wash the pigeons briefly under cold running water and pat them completely dry, inside and out, with paper towels. Season the cavities and skin of the birds with ¼ teaspoon of the red pepper and ½ teaspoon of the salt, then truss them neatly.
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2. In a heavy 4- to 5-quart casserole, melt the butter with the oil over moderate heat. When the foam begins to subside, place the pigeons in the casserole and brown them, turning the birds about with a spoon and regulating the heat so that they color richly and evenly on all sides without burning. Transfer the birds to a plate and set them aside.
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3. Add the onions, celery, carrots and scallions to the fat remaining in the casserole and, stirring frequently, cook for 8 to 10 minutes, or until the vegetables are soft and delicately browned. Add the flour and mix well.
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4. Stirring constantly, pour in the chicken stock and the red wine in a slow, thin stream and cook over high heat until the sauce mixture comes to a boil and thickens lightly.
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5. Stir in the mushrooms, Lima beans and the remaining ¼ teaspoon of red pepper and ½ teaspoon of salt. Return the pigeons and the liquid that has accumulated around them to the casserole and turn the birds about with a spoon to coat them evenly with the sauce and vegetables.
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6. Reduce the heat to low and partially cover the casserole. Turning the birds from time to time, simmer for about 45 minutes, or until they are tender and a thigh shows no resistance when pierced deeply with the point of a small sharp knife.
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7. Taste for seasoning, add the parsley and serve at once, directly from the casserole or from a large heated bowl.
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