Le Salmis de Palombes

From Nick de Toldi www.gourmetfly.com

As served in the Basque country.
Take a wild pigeon, roast it a short while in an oven. Take it it out and
cut it in parts. Two breasts two legs, and the rest. Take the rest, skin
and other bones cut in pieces, put in a casserole with butter. Add a small
carrot and an onion, also cut in small pieces, garlic, parsley, thyme, let
it take colour, put a spoon of flour, mix, let it take colour again. Add
two glasses of strong red wine and a spoon of brandy, give some heat, place
inside it the breasts and legs, then boil gently at low heat for an hour.
Take the breasts out, press and strain the sauce on it. Sauce must be
thick. serve with mushrooms and potatoes. Sprinkle with a little of fresh
parsley.