3401 Pigeonneaux Chipolata

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the young pigeons in butter; deglaze the pan with white wine, reduce and add equal quantities of Sauce Demi-glace and Brown Stock to barely cover the pigeons; complete the cooking of the pigeons in the sauce and a few minutes before serving add a Chipolata garnish.

Arrange the pigeons in a deep dish with the sauce and surround with the garnish.