Easter pigeon from Jistebnice

Country recipe from the times of our grandmothers and great-grandmothers.

Ingredients:

2 pcs holoubata 100 g English bacon 50 g butter 1 dl of cream meat broth to baste salt

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.