Dress the pigeons. Rub inside and outside with salt. Stuff, sew and dress. Roast in hot lard with onion and a little water for about 45 minutes, frequently basting with fat. Prepare a sauce from the drippings with a little flour and water. Serve strained with the pigeons.
Stuffing: finely weigh liver, hearts and ham. Stir the buttr until creamy. Mix the egg yolks and the diced bread. Stir in the beaten egg whites.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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