Rinse the pigeons inside and out, dry and tie with twine in give. Season with salt and pepper.
Rinse the beet and cook unpeeled in salt and cumin water. When cool, remove the peel (see tip). Also remove the peel from the parsley roots and cut both into tender strips.
For the savoy cabbage, remove 8 small, beautiful leaves from the cabbage head and blanch briefly in boiling hot salted water. Quench in ice-cold water. Use remaining cabbage elsewhere.
Finely dice pigeon livers and ham, mix with bread cubes.
Add whipped cream, egg and marjoram, season with salt, pepper and nutmeg.
Put a blanched savoy cabbage leaf in a small sauce ladle, fill with a little bit of bread-liver mixture, press leaf together over it. Turn out the heads onto a platter.
Sauté the onion cubes in the butter, put the savoy cabbage on top, add the stock and cook for 15-20 minutes with the lid closed in the kitchen stove at 180 degrees, keep warm on the stove.
Put the pigeons one after the other in a greased casserole and roast them in the oven heated to 200 °C for 10-12 minutes.
For the potau-feu, melt the butter in a large shallow saucepan and sauté the strips of parsley root and beet in it. Add the consomme and simmer gently for 5 minutes.
Remove the pigeon breasts, cut them into slices and place them with the legs in 4 preheated pans.