3399 Pigeonneaux en Casserole à la Paysanne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the young pigeons with butter in an earthenware casserole and in the oven; when two-thirds cooked surround them with 50 g (2 oz) salt belly of pork cut in dice and blanched and 75 g ( oz) potatoes sliced and sauteed in butter, for each pigeon.

Complete the cooking in the oven and add a little good gravy just before serving.