Fried Pigeons with Celery

Breaded, deep fried pigeon atop a puree of celery.

Cut three pigeons into halves, brush them over with egg, dip them into breadcrumbs, plunge them into a pan of boiling lard, and fry them. Have ready a puree of celery, put it on a dish, place the halves of pigeons on top, and serve with croutons of fried bread for garnish.

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