Spatchcocked Pigeons

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Very young birds, a little older than squabs, are required. They need a good sauce. The Prince Regent’s Sauce, or Hollandaise or Mushroom Sauce are all good with the crisp little pigeons.