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Pigeons Bourgeoise

Clean and truss two pigeons and braise them for forty-five minutes. Stone six olives and shape six pieces of carrot and six pieces of turnip like olives; boil them in a weak stock together with six mushrooms and eight small quenelles. When these are cooked cut the pigeons into four pieces each and put them on a hot dish, pour one-half pint of hot brown sauce over them, arrange the vegetables and quenelles tastefully about and garnish with nicely-shaped croutons of fried bread. This is a very plain and unpretentious but delicious mode of cooking pigeons.