Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Pigeons; cleaned 2 tb Olive oil; (2-3 tb)
1 Onion; finely chopped 1/4 pt White wine
1 lb Peas; shelled 1/2 c Water
1 tb Mint leaves Salt

Cut the pigeon into quarters and season with salt. Heat olive oil in
a saucepan and fry pigeon quarters until golden. Sprinkle with wine,
leave to simmer for 2-3 minutes and remove. Fry the onion in the
same oil. As soon as it begins to colour, add water and mint leaves.
Bring to the boil, season with a little salt, put in the peas and the
pigeons, add a little more water if necessary and cook gently until
the peas are ready.

from "Tia Victoria's Spanish Kitchen", Victoria Serra keyed in by Bob
Newman
TO BOB NEWMAN Submitted By JEFF PRUETT SUBJ BACHELOR STUFF On
05-12-95

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