Yolly's Free Recipes
1/2 cup soy sauce
1 cup water
1 tablespoon sherry
1 tablespoon sugar
2 bay leaves
2 pigeons or squabs, dressed
1 tablespoon honey
cooking oil for deep frying
1/4 lemon, sliced
Combine soy sauce, water, sherry, sugar and bay leaves and bring to a boil. Add
pigeons and cook for 15 minutes, turning pigeons occasionally. Remove and cool.
Rub with honey and let stand for 15 minutes.
Deep fry pigeons in a strainer or frying basket. Drain and chop pigeons into
serving pieces and arrange on a platter. Garnish with lemon slices and serve with
pepper-salt mixture.
Pepper-Salt Mixture
1 tablespoon salt
2 tablespoons pepper
Toss 1 tablespoon salt in a hot, dry saucepan for about 2 minutes. Add 2 table-
spoons black pepper. Cook until extremely hot and smoking. Serve with fried
pigeon.
Serves 2.