742 Velouté Colombine

Name: Velouté Colombine
Cuisine: France
Ingredients: butter; cream; egg yolks; grains; chicken velouté

Preparation info

Appears in

Published 1903

Method

Heat a little butter in a pan, place in 2 plump pigeons and heat to stiffen the flesh taking care not to colour the exterior. Place them in 1½