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Pigeons Madeleine Lély

You empty, flambé and tuck inside the legs of three pigeons, you truss them so that they keep a more pleasant shape; throw a piece of butter in a saucepan, let it warm and put in a tablespoon of flour: you make a roux, you cut slices of bacon, you let it stiffen well; then you pour on your pigeons a tablespoon and a half of broth or water, you stir them well until they boil. If you moisten them with water, you will add salt, a bunch of parsley and spring onions, a bay leaf, coarse pepper, mushrooms; you will skim your stew; when your pigeons are three-quarters cooked, you will prepare small onions well peeled and all of the same size, you will pass them in the butter; as soon as they are nice and blond, drain them and put them in your stew which you will skim off the fat; before serving, you will arrange your pigeons on your dish and your garnishes on top.