Provençal pigeons with garlic (Pigeons à l'ail) from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard
- bay leaves
- rosemary
- garlic
- thyme
- black peppercorns
- bacon
- red wine
- pigeons
- dried orange peel
-
EYB Comments
Can substitute poussins for pigeons and fresh orange zest for dried orange peel.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Provençal pork-crackling bread (Fougasse aux lardons)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.