100 g/4 oz/0.5 cup butter or margarine
3 onions, chopped
4 celery sticks, chopped
Salt and freshly ground black pepper 225 g/8 oz mushrooms, sliced
120 ml/4 fl oz/0.5 cup brandy
100 g/4 oz canned chestnut puree
Melt the butter or margarine in a large saucepan and fry (saute) the
onions and celery until browned. Season the pigeons with salt and pepper
and brown them in the pan, then cover and simmer gently for 30 minutes.
Add the mushrooms and cook for 5 minutes, then add the brandy and simmer
for 10 minutes. Season the chestnut puree with salt and pepper and place
it in the bottom of a heated casserole dish (Dutch oven). Sit the pigeons
on top of the puree. Lift out the vegetables with a slotted spoon and
place them round the pigeons. Bring the pan juices back to the boil, then
pour them over the pigeons. Cook in a preheated oven at 180°C/350°F/gas
mark 5 for 20 minutes before serving.