Peeled pigeon with celery and plums

Ingredients for Peeled pigeon with celery and plums

Instructions for Peeled pigeon with celery and plums

To prepare the Peeled pigeon with celery and plums recipe, please follow these instructions:

Season the pies with salt and pepper. Stir them in a hot oven, 200 degrees 15 - 20 minutes. Shake celery in a little hot oil. Season with salt and pepper. Divide the leaves from the sprouts and boil them in a pot of lightly salted water for 3 - 4 minutes. Step down the flowers with the inside and turn them when they are golden and warm. Add balsamic vinegar to the pan and season with salt and pepper. Put the pigeons on a bottom of sprouts and decorate with the golden fried celery and the warm plums.