Pigeons Cavour (Piedmont)

Meat

Wash the pigeons and wipe them dry. Truss them with their feet folded inwards across the rear. Melt the butter in a shallow pan, add the pigeons and brown then lightly all over. Sprinkle with salt and flour, then add the Marsala. Cook rapidly for 5 minutes, then stir in 1/2 cup hot water. Check seasoning, lower the heat and continue cooking over a moderate heat for 30 to 45 minutes, or until the pigeons are tender.

Ten minutes before the pigeons are readt, add the chicken livers and the truffle, if used, Take the pigeons from the pan, discard the trussing threads and arrange the birds on a heated serving dish. Stir the sauce in the pan and pur it over the pigeons.

Serves 4.