Pigeons à La Crapaudine

Pigeons Crapaudine


  • The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper


The pigeons should be flattened out for grilling, then dipped in flour, brushed over evenly with the yolks of eggs, seasoned with salt and pepper, and then coated with breadcrumbs. The pigeons are now grilled and served with a hot sauce, such as sauce diable or piquante, or tartare, etc.