Pigeon Breast with Chinese Cabbage
Gut the squab. Put the liver aside for the garnish. Season squab with salt and pepper, brush with boiled butter, place in roasting pan, roast in very hot oven for 5 to 10 minutes, basting frequently. Drain off fat, extinguish roasting juices with port wine, fill up with poultry or veal broth, boil and add … Read more