3401 Pigeonneaux Chipolata

Name: Pigeonneaux Chipolata
Cuisine: France
Ingredients: white wine; butter; young pigeons; pigeons; brown stock; demi-glace

Preparation info

Appears in

Published 1903

Method

Colour the young pigeons in butter; deglaze the pan with white wine, reduce and add equal quantities of Sauce Demi-glace and