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Add the pigeon pieces and cook over high heat until the meat is nicely browned, about 10 minutes. Season with salt and pepper and add the wine. Cook over high heat until the wine evaporates completely, then add a little of the chicken stock and cook over medium-high heat. Meanwhile, spread the slices of bread with the remaining 2 tablespoons butter.
Preheat the oven to 450 degrees F.
Remove the pigeon pieces from the pot and remove all the bones. Shred the meat and add the reserved livers and 1 liter of broth. Soak 2 of the slices of bread in the broth and lay them along the bottom of a casserole. Sprinkle with some of the cheese and add some of the meat, liver, and stock mixture. Repeat with the remaining bread, 2 slices at a time, cheese, and meat mixture. The top layer should be cheese.
Place the casserole in the oven and cook for about 1 hour, adding 1/4 cup of the remaining chicken stock every 15 to 20 minutes. Serve in bowls with additional cheese grated over, if desired.
Yield: 3 quarts