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Classic
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page 127
4. PIGEON ROAST WITH EGGPLANT.
PATLIJANLI GUVERJIN KEZARTMA.
Ingredients:
Pigeons... 6 (any other small fowl if so desired).
Rice ................................. 1/2 cupful.
Eggplants ..................... 6, large and round.
Butter ......................... 2 tablespoonfuls.
Dry Onions ....................... 3 to 4, medium.
Parsley ................................. 1 bunch.
Salt and pepper, to taste.
Method:
Clean the pigeons properly, trim and stuff them with a mixture made of the rice,
dry onions and parsley-both finely chopped--and the butter, seasoned to taste.
Then cut the seedy parts of the eggplants out and place the pigeons in after
rubbing them with some butter. Arrange these in a deep flat pan, and put in a
moderately hot oven until it is well done. Serve with its own gravy.
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