INGREDIENTS

1 kg of onions thin slices

2 finely cut leeks

2 young pigeons

1 spoon with salt coffee

1/2 spoon with coldly ground pepper coffee

1 cinnamon stick

1 pinch of saffron filaments

2 spoons with salad oil soup

2 liters of water

1 rancid knob of butter

1 bundle of parsley washed and tied up with wire of kitchen

PREPARATION

To make return young pigeons with salt, pepper, oil and the onions thin slices. To add water, the stick of cinnamon, the saffron and the bundle of parsley. To let cook in a casserole half an hour approximately. To withdraw the bundle of parsley, to add knob of butter and to be useful hot.

Notice One can replace young pigeons by a bolbien filled with meat cut in small pieces. To add a finely chopped parsley bowl to the end of cooking.