| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole pigeons, cleaned, gutted, livers set aside |
| 12 |
|
Sage leaves |
| 1 |
c |
Pitted prunes |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Vin santo |
| 1 |
tb |
Tomato paste or conserve |
INSTRUCTIONS
Season the birds with salt and pepper. Stuff each one with sage leaves and
a prune. Skewer on the spit and place in front of hot part of coals with a
drip pan. Cook until just cooked through (depending on your fire, about 45
minutes to
11/2 hours).
Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with
stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from
spit, cut in half and serve with prunes and roasted potatoes.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28,
1997.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”