Pigeons à la Romanaise

Pigeons à la Romanaise is an Italian dish with a strong emphasis on lemons.  The pigeons turn out piquant and light.

Preparation Time: 10 Mins

Cooking Time: 70 Mins

Total Time: 80 Mins

Ingredients

For 2 servings…

2                    Pigeons     

2 rashers          Bacon       

  Lemon  - peel  

60 gms            Butter       

1 large glass      Wine  - white          

½                   Lemon  - juice of      

For the sauce

30 gms            Butter       

2                    Eggs  - yolks           

Method

Tie each pigeon in a rasher of bacon and a slice of lemon peel.  Put them in a shallow pan with 60 gms of butter and sauté them for 10 minutes.  Then add the wine and the lemon juice and continue cooking slowly until the pigeons are done - about 1 hour.  Remove the pigeons from the pan and keep them hot.

Strain the liquor from the pan into a double saucepan and stir in the remainder of the butter and the yolks of 2 eggs.  Keep stirring continuously.  When it has thickened pour the sauce over the pigeons and serve them with rice.

Wine recommendations

A robust red wine.

Conventional

     Corbières

Interesting

     Beaujolais

     Côtes de Gascogne rouge or rosé

     Côtes de Provence rosé

     Côtes du Luberon