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PIGEONS (a la Veronese)

Cut up three or four pigeons into quarters, and stew for fifteen minutes in a good stock. Remove them from the pan, dry well, brush with egg, and cover each piece well with a mixture of four ounces of bread-crumbs, two ounces of grated Parmesan cheese, and one table-spoonful of chopped parsley. Fry to a nice brown, and garnish with fried parsley.