STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More

Ingredients Nutrition

  • 4 pigeons
  • to taste breadcrumbs
  • to taste fat pork, chopped
  • to taste onion juice
  • salt & pepper
  • to taste carrot, minced
  • to taste onion
  • to taste celery
  • to taste parsley
  • 1 cup stock, of butter and water
  • to taste mushroom
  • 1 tablespoon butter
  • 1 tablespoon flour


  1. Drain, wash and stuff pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper.
  2. Prepare a bed of vegetables - minced carrot, onion, celery and parsley.
  3. Lay the pigeons upon it; add stock of butter and water; cover and cook gently 1 hour or until tender.
  4. Dish the birds and keep hot; rub the gravy through a sieve into a saucepan.
  5. Season to taste and add cut mushrooms.
  6. Simmer 5 minutes; thicken with butter mixed with flour.
  7. Cook until smooth and pour over the pigeons.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a