Scalloped pigeons with plums

Ingredients for Scalloped pigeons with plums

Instructions for Scalloped pigeons with plums

To prepare the Scalloped pigeons with plums recipe, please follow these instructions:

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the shallots in quarters, add them and let them roast a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to the water, season with salt and pepper. Let the breasts bake under lid for approx. 7-9 minutes with the skins side up and thighs approx. 15 minutes. Keep your chest straight while It must draw about 10 minutes before cutting from the hull. Cook the cloud a little. Cut the flowers in both and sauté them in butter. Pour the sauce, boil and season with salt and pepper. Even if possible. With Maizena or stand with butter.