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Lynn's Pigeon Poivrade Sauce

4 x Pigeons split down the back
    and flattened into butterfly pieces
1/2 cup Flour seasoned with
1/2 tsp Salt and
1/4 tsp Freshly-ground black pepper
2 x Egg yolks beaten
1/2 cup Fine bread crumbs
    Melted butter
    Pepper Sauce or Poivrade Sauce see * Note

 Method :
Dust birds with seasoned flour, brush with beaten egg yolks, and cover with crumbs. Put birds skin down under a 550 degree broiler for 5 minutes. Reduce broiler heat to 400 degrees, turn birds, and cook until done, basting with melted butter. Serve with the Pepper Sauce or Poivrade Sauce.
This recipe yields 4 servings.

Poivrade Sauce.

2 oz Slab Bacon, Diced
2 lrg Onions, Chopped
2 lrg Carrots, Peeled And Chopped
3 lrg Shallots, Minced
1 lrg Leek, White Part Only, Well Washed And
    Thinly Sliced
2 tbl Red Wine Vinegar
2 tbl Unbleached Flour
1 x Clove Garlic, Crushed
2 cup Hearty, Dry, Red Wine
1 x Bouquet Garni
2 cup Brown Stock (See Stocks)
1 tbl Whole Black Pepper Corns, Crushed
    Salt To Taste
1/4 cup Brandy

 Method :
This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant. This sauce will also keep for two days in the refrigerator. Rewarm over low heat before serving.
Saute the bacon in a large heavy saucepan over medium heat for 2 minutes.
Add the onions, carrots, shallots, and leek and cook until well browned, about 12 to 15 minutes. Stir in the vinegar and simmer over low heat until the liquid has evaporated, about 10 to 15 minutes. Whisk in the flour and cook one minute more. Then add the garlic, wine, bouquet garni and stock.
Simmer over low heat for one hour. Stir in the cracked peppercorns and salt then simmer for 10 minutes more. strain through a sieve lined with a layer of cheesecloth. Return to the saucepan and add the brandy. Simmer 3 minutes over low heat and serve hot.
Yield: About 2 1/2 Cups of sauce.