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Gefuellte Tauben (Stuffed Pigeons)

4 Servings
4 pigeons
100 g butter (7 tbsp)
1 c plain breadcrumbs
1 T (level) onion,Minced
1 bn parsley,chopped
80 g raw bacon (3 oz),diced
1 egg
1 a bit of lukewarm milk
1 t (level) marjoram
1 a bit of nutmeg,Ground
1 salt and pepper,To Taste
1 pn sugar
1 yellow turnip [substitute

Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.)
Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices.
Serve with different salads.
Serves 4.

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