VOLUME 1 - Kilimanjaro Foods

Carefully remove 'Maultaschen' from water, as they are very
fragile. Immediately transfer them to the hot broth, and serve.
Serves 4.
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
2 a bit of lukewarm milk
1 t (level) marjoram
1 a bit of nutmeg,Ground
1 salt and pepper,To Taste
1 pn sugar
2 yellow turnip [substitute
-carrot],,scraped
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.