3398 Pigeonneaux à la Bordelaise

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the young pigeons in half and flatten them slightly; season and shallow fry in butter. Arrange in a circle on a dish and surround with the same garnish as indicated for Poulet Saute à la Bordelaise.