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PIGEON WITH MUSHROOMS-BRAISED

4 pigeons
crumbs
chopped fat pork
onion juice
salt and pepper
minced carrot
onion
celery
parsley
1 cup stock of butter and water
mushrooms
1 Tbsp. butter
1 Tbsp. flour

Drain, wash and stuff pigeons with crumbs and chopped fat pork,
seasoned with onion juice, salt and pepper. Prepare a bed of
vegetables - minced carrot, onion, celery and parsley. Lay the
pigeons upon it; add stock of butter and water; cover and cook
gently 1 hour or until tender. Dish the birds and keep hot; rub
the gravy through a sieve into a saucepan. Season to taste and
add cut mushrooms. Simmer 5 minutes; thicken with butter mixed with
flour. Cook until smooth and pour over the pigeons.

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