HUNGRY GERALD

Pigeon is a very tasty dish in Paris. HG first had it at Au Bon Accueil restaurant near the Eiffel Tower. It was cooked medium rare and nestled in a lush sauce. Delicious—a    combination of duck and chicken. Perfect with a glass of Cahors red wine. (HG used chunks of a baguette to soak up the excess sauce). Ah, Paree!! HG recalls there was a New York restaurant (forgot the name–it was 50 years ago). that specialized in  pigeons and HG dined there often.. Not as good as Paris—but very tasty–and, a grace note, the restaurant had a splendid cheese platter and a superlative chocolate mousse. This encouraged HG to get dipsy on lots of wine. Don’t know if the pigeons darkening New York skies are edible. However, edible pigeons are raised domestically and the bird survives on the menus of classy restaurants.                                       –