_Piccioni con Polenta_
Pigeons
Butter
Chopped onion
Stock, or boiling water and bouillon cubes
Sage
Yellow cornmeal
Salt, pepper
Make a stiff cornmeal mush, thoroughly cooked. Cut the pigeons in
quarters or even smaller pieces. Brown them in butter with salt,
pepper and a little chopped onion. Cover with stock, add a bit of sage
and stew slowly for an hour and a half. If the birds are young less
time will do.
Line a round dish with the mush, hollowed out. Lay the pigeons with
their sauce inside of this and serve hot.