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Casserole of pigeon (with tomatoes)*
Ingredients: 4 pigeons, 2 tablespoons olive oil, 1 chopped onion, 1 mashed clove of garlic, 2 chopped celery sticks, 1 bayleaf, a pinch of thyme and basil, 1 medium tin of tomatoes, salt and pepper
Brown pigeon in oil, remove. Lightly brown onion and garlic, celery & herbs. Add tomatoes and salt and pepper to taste, and stir around so that they are all mixed. Replace pigeons, baste well with sauce, cover tightly and put in a moderate oven (180 C, 350 F, Mark 4) until birds are tender, about 1½ hours
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