Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons. Then add one carrot, two onions, two sprigs of parsley, a leaf of sage, five juniper berries, and a very little nutmeg. Stir it all for a few minutes, and then, and only then, add a half-cupful of water and Liebig, two rusks or dry biscuits in pieces, the juice of a lemon. Put it all on the side of the fire, cover the saucepan and let it cook gently for an hour and a half.

[Mme. Vandervalle.]