Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     pigeons
     2/3           cup  butter
  10                    green onons - chopped
                        salt
                        pepper -- black
     1/2           cup  cornmeal -- coarsely ground
  1         tablespoon  mint - chopped
  1 1/2           cups  water
  2 1/2           cups  chicken stock

Preparation:

Cornish hens with giblets may be substituted for the pigeons. Chop giblets. Melt 1/3 cup butter in a medium skillet. Add chopped giblets, green onions, 1 teaspoon salt and a little pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint. Rub inside each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside. Preheat oven to 400F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings. In a medium sacuepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.

Nutritional Information:

348 Calories (kcal); 31g Total Fat; (81% calories from fat); 2g Protein; 14g Carbohydrate; 83mg Cholesterol; 1657mg Sodium