young pigeons stuffed with couscous

ingrethents for 10 young pigeons :

* about 6 bowls of couscous stuffing * 1 teaspoonful of pepper

* 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 150 g (5 oz) of butter * 2 grated onions * 1 stick of cinnamon

* 4 to 5 soupspoonfuls of thick honey * 1 level soupspoonful of cinnamon * salt 

Preparation: 

Choose plump, tender young pigeons. Make an incision lengthways in the breast to take out the entrails. Remove the gizzard and neck without tearing the skin and wash the pigeons after having rolled them in salt Rinse well and leave to drain. Then put a little couscous stuffing inside each of them. Do not over stuff or they will burst during cooking. Sew up the opening and tie up the skin round the neck carefully.

Put the pigeons in a thick-bottomed saucepan. Add salt, prepper, saffron, butter, grated onions and the stick of cinnamon, then 2 glassfuls of water. Cook with the lid on, turning the pigeons over gently from time to time, taking great care not to pierce the skins. When the pigeons are cooked, add the honey and cinnamon.

Let the sauce boil down, turning the pigeons over from time to time until they are nice and brown. Take off the heat when the sauce is rich and thick, Serve the pigeons on a dish with the sauce poured over. Serve the couscous stuffing separately on 2 small plates.