6 x Pigeon Supremes (breasts)
4oz ‘Real Bacon (smoked streaky bacon)
4fl oz Madeira
1½ oz flour
2oz butter
Salt and pepper
12 x button mushrooms

Method
Dice bacon and fry in butter -add the pigeon and fry until well browned. Place in a casserole dish and cover with stock and wine. Add onions and cook until tender - approx 1 hour. Remove pigeon and onions and keep hot; skim the stock free of fat, brown the flour in butter, add ¾ pint stock season and bring to boil. Fry mushrooms, pour the sauce over pigeons and garnish with onions and mushrooms.