Easter pigeon from Jistebnice
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Country recipe from the times of our grandmothers and great-grandmothers.
Ingredients:
Procedure:
1. Salt the cleaned squabs
2. Bind them with thin slices of English bacon and roast them in butter until tender
3. Remove the roasted squabs and unwrap them from the bacon
4. Spoon the sauce over the cream and serve with the squabs.
Recommendation:
A suitable side dish is boiled potatoes.
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