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PIGEONS (en Matelote)

Put some butter and flour into a stewpan, and simmer until it turns brown. Cook in the butter the pigeons cut in pieces, with a few thin slices of bacon. Pour over them some stock and white wine, and add some chives, parsley, thyme, mushrooms, and onions fried in butter, as well as salt, pepper, and spice. Boil down over a good fire.