Whisk sour cream and whipping cream, heat in a saucepan, pour over the dumpling bread and let swell for 20 minutes. Then mix in egg and egg yolk, grated Pinzgauer cheese and finely chopped parsley and season the filling with salt, pepper and nutmeg. Carefully stuff the washed and patted dry pigeons in the abdominal cavity and under the breast skin with the prepared mixture and sew the opening with kitchen twine. Salt and pepper the pigeons and fry them all around in clarified butter until crispy. Then place the pigeons in the oven preheated to 200 °C and cook for about 20 minutes, basting occasionally with clarified butter. In the meantime, add the soaked morels and their liquid to the chicken stock and cook for another 5 minutes. Then lift out the pigeons, cut them in half lengthwise and arrange them on a hot platter. Add some sweet wine and sour cream to the morel stock, boil down briefly, season with salt and pepper and pour over the roasted pigeons.
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