Pigeon, Financiere Style

A tower of slow-cooked pigeons served with gravy.

Put four pigeons, cleaned and trussed, into a stewpan with some thin slices of fat bacon on the top, and chicken broth to their height; put a sheet of buttered paper over them, cover the pan and cook slowly till tender. Prepare a garnishing of truffles, mushrooms, cockscombs and some chicken quenelles, mixed in financiere sauce. Fry a block of bread three inches high, and narrower at the top than at the bottom. Drain the pigeons, and rest them against it, put some of the garnishing around the dish, and some piled up between the birds. Place a larded and glazed sweetbread on top of the bread. Pour a small quantity of financiere sauce over the pigeons, and serve with some more in a sauceboat.