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Braised Pigeons

6 x Pigeons giblets removed, and reserved
2 oz Bacon or salt pork
3 1/2 tbl Butter
Salt to taste
Chicken broth
Kitchen Bouquet
Chopped fresh parsley
3 tbl Flour
1 tbl Red-currant jelly
1/2 cup Heavy cream

Truss birds and wrap breasts with bacon or salt pork. Brown birds and giblets in butter. Add a dash of salt, enough chicken broth to cover bottom of skillet, and enough Kitchen Bouquet to color lightly. Cover and simmer gently for about 1 hour, or until tender, adding more broth if necessary to prevent drying. Remove birds and keep warm; sprinkle birds with parsley. Measure cooking liquid and add enough more broth to make 2 cups; bring to a boil. Mix flour with a small amount of water until smooth, then add to boiling liquid and cook, stirring, until thickened. Add jelly and melt over low heat. Strain juices, discarding giblets. Add cream, adjust seasoning, and reheat to serving temperature.

This recipe yields 6 servings.

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