MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Galletto alla Povera Zingara (Poor Gypsy's Chicken)
Categories: Game, Marinades, Herbs, Mushrooms, Chilies
     Yield: 6 Servings

     3 lb Pigeons (3)

MMMMM--------------------------MARINADE-------------------------------
     3 tb Olive oil
     3 tb Lemon juice
 1 1/2 ts Pepper; fresh ground
 1 1/2 ts Dried rosemary; crumbled
   3/4 ts Salt
          Hot pepper sauce

MMMMM---------------------------SPREAD--------------------------------
    12 oz Fresh mushrooms; cleaned
     3 tb Unsalted butter
          Salt & fresh ground pepper
     3 tb Dijon mustard
   1/2 ts Hot pepper sauce
     3 tb Tomato ketchup
   1/4 c  Lemon juice
     1 ts Fresh ground pepper

 Cut off and discard wing tips from the birds. Remove the giblets
 and reserve. Cut the birds in two along the breast bone. Open the
 hen, dry the cavity with paper towels, and pound the bird flat with
 a meat mallet.

 Prepare the marinade by mixing well the olive oil, lemon juice,
 pepper, rosemary, salt, and hot pepper sauce. Place the pigeon on a
 plate and baste it with the marinade, turning it over and over.

 Preheat the broiler for 10 minutes.

 Chop the mushrooms coarsely. Clean and chop the birds' giblets.
 Melt the butter in a saute' pan and put in the giblets, mushrooms,
 salt, and pepper to taste. Cook for 4 minutes or until the
 mushrooms have released their moisture. Let cool.

 Chop or grind the giblets and mushrooms to a paste. Add any pan
 juices, the mustard, hot pepper sauce, ketchup, lemon juice, and
 1/2 ts additional pepper. Taste for salt and adjust if necessary.

 Place the pigeon halves, cavity up, in the broiler pan; broil 5 to
 6 minutes or until well browned, brushing with the marinade once or
 twice as they cook.

 Turn and brown the bird's skin side, basting as you did before.
 When the skin is browned, turn again, spread the cavity with the
 mushroom mixture, and broil 3 to 4 minutes until the spread is
 cooked and beginning to crisp. Turn the skin side up, brush with
 remaining spread, and broil another 3 to 4 minutes.

 Recipe by The New Romagnoli's Table by Margaret and
 G. Franco Romagnoli

 This is a formula originally worked out for pigeon and squab.
 American Cornish hens are the perfect birds to receive a poor
 gypsy's touch of herbs, mushrooms, and mustard.

 Recipe FROM: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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