Pigeons à La Crapaudine

Name: Pigeons à La Crapaudine
Cuisine: France
Ingredients: The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper; The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper; The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper; The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper; The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper; The number of pigeons required, flour, the beaten yolks of 1 or 2 eggs, fine white breadcrumbs, salt and pepper

Pigeons Crapaudine

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

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

Europe
France
Side dish

Method

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.