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| 4 | each | pigeon | |
| 100 | grams | butter | |
| 1 | cup | bread crumbs | |
| 1 | tablespoon | onion | minced |
| 1 | bunch | parsley leaves | chopped |
| 80 | grams | bacon | uncooked, diced |
| 1 | each | egg | |
| 1 | x | milk | lukewarm |
| 1 | teaspoon | marjoram | |
| 1 | x | nutmeg | of nutmeg |
| 1 | x | salt and black pepper | to taste |
| 1 | pinch | sugar | |
| 1 | each | turnip | yellow, scraped |
Combine the breadcrumbs, egg, milk, bacon, and sautéed minced onion into a loose stuffing.
Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.)
Stuff the pigeons and sew closed with cooking twine.
Season the outside with salt and pepper.
Roast in buttered baking dish along with the scraped yellow turnip.
Baste frequently, with the pan juices.
Serve with different salads.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 828mg | 34% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 39% | Vitamin C | 34% | |
| Calcium | 8% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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