Roasted Pigeons
Pigeons Farcis
There are many versions of this Quercy staple.
One can stuff the birds merely with the chopped liver, breadcrumbs and perhaps a little leftover Toulouse sausage, the way a frugal countrywoman would. However you can also make it into an altogether more sophisticated dish with equally local ingredients.
This is my version of the deliciously sophisticated option.
To serve: 6.
Ingredients Read More »
