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What You Need:
(To Serve: 4)
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4 white crown pigeons, dressed
8 slices bacon, diced
½ cup celery, chopped
1 onion chopped
2 cups rice, uncooked
4 cups chicken stock or broth
4 eggs beaten
Salt and pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Place bacon in skillet and fry until crisp. Remove bacon and brown celery and onion in drippings.
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2. Boil rice in chicken stock until tender; add bacon, celery, onion and eggs. Season with salt and pepper.
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3. Stuff pigeons with the rice stuffing and place on mounds of remaining rice.
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4. Bake in moderate oven (350°F) for one hour and 15 minutes.
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