kdra pigeon almonds

Ingredients for 10 young pigeons :

* 1 heaped teaspoonful of pepper

* 1 cofteespoonful of saffron (mixed packef saffron and crushed flowers)

* 250 g (902) of almonds * 2kg (4 lbs 7oz) of onions * 1 handful of chopped parsley

* 200 g ( 7 oz ) of butter * salt

Preparation: 

Wash the pigeons and place them whole in the thick-bottomed saucepan. Add salt, pepper, saffron, butter, 2 sliced onions and the skinned almonds. Cover with 2 gfassfuls of water. Cook with the lid on, turning the pigeons over from time to time and adding water if necessary.

Check each pigeon to see that it is cooked and then take them off the heat. Add the remaining sliced onions to the sauce, together with the chopped parsley, a little salt and a pinch of saffron. Shake the saucepan to mix well. When the onions are cooked but still firm, check the seasoning and remove from the heat, Arrange the pigeons on a dish, with the almonds and onions on top, and serve at once.