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Michel Guérard

120 Grilled Pigeon with Creamy Garlic Sauce

Pigeon grillé à la crème d’ail

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Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main ingredients

  • 4 pigeons

Method

  1. Make the garlic sauce and keep it hot.
  2. Prepare the pigeons ‘à la crapaudine’ in the same way as the guinea fowl with limes removing the vertebral bones, beating the birds flat, and then tucking the ends of the leg bones into slits made in the flesh.

  3. Preparing the vegetables

    Cut the peeled carrot and t

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