Prepare the pigeons. For stuffing: Chop the pigeon breast and mix with shallot, foie gras, salt and pepper. Stuff the young pigeons with this mixture. BRIDEZ-LEZ and roast in the oven for 8 minutes. Remove from the oven and allow to rest. Cover with a mixture of honey and ground spices. (See sauce, below.) Place them in the oven for another 3 minutes. For sauce: Place the honey in a saucepan and mix with vinegar. Caramelize. Add the ground spices and moisten with the pigeon gravy. Allow to cook 10 to 15 minutes. Strain and bind with butter. For garnish: Prepare 4 carrots (with greens), 4 turnips (with greens), 2/3 oz. gourmand peas and 8 small onions according to personal preference. Mix. For presentation: Place one young pigeons on each dish. Pour some sauce around them and make a small pile of vegetables. Serve the remaining sauce in a sauce bowl.