Break the pigeon in four parts, keeping the giblets.
Chop finely onion, celery, sage, a leaf of laurel, olive oil, salt and pepper; then fry lightly the giblets and the pieces of pigeon.
Add some dry white wine and peeled tomatoes.
When the stuff is cooking, take away from the pan the sauce with giblets, sieve it or mince it. Then put it again in the pan with the pieces of pigeon, add some broth and black olives.
Serve it on roasted canapés.