WOOD PIGEONS WITH ANCHOVIES For 6 people

 6 young wood pigeons
12 small onions
3 salted anchovies
3 spoonfuls with olive oil soup
1 dl of water or poultry bubble
1 glass of blanquette of Limoux
1 clove of garlic
3 stale bread sections
1 lemon
salt, pepper, butter

To wash anchovies and to raise the nets. To wipe and cut out them in small dice.
To prick the wood pigeons of these anchovy plugs, on the members and the body.
 In a casserole and the quite hot olive oil, to make return birds.
To make gild while turning over them, on all their faces.
In same time, the onions will gild in a frying pan.
One then places them in the casserole with the wood pigeons, and one adds the clove of garlic crushed with the dish of the blade of the
knife.
To wet with the liquids and to gently leave mijoter and with discovered during 30 minutes.
It is necessary that the juice reduces.
In a frying pan and a content of melted butter, to make fry the bread sections.
To cross in cubes.
To serve the sprinkled wood pigeons of the juice of lemon, surrounded of let us croûtons fried and nappées of sauce.
To take care that plates and dish of service are hot.