Gut the pigeon, rinse and lightly rub dry, season with salt and pepper.
Chop the giblets of the pigeon (kidneys, liver, heart and stomach) and mix with the remaining ingredients and fill the pigeon with it.
In a shallow saucepan, brown the pigeon on both sides. Add the chopped vegetables and pour a little clear soup.
Steam for about half an hour with the lid closed. Remove the pigeon and strain the stock. Season with a little pepper, Madeira, salt and whipped cream.
As a side dish: Broccoli and yellow beets
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