3403 Côtelettes de Pigeonneaux à la Nesles

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the young pigeons in half, leaving the lower legs attached to represent the cutlet bone. Flatten them slightly, season, shallow fry them on the inside only and allow to cool under light pressure. When cold, coat the fried sides dome shape with Godiveau made with cream and containing one-third its quantity of Gratin forcemeat C and chopped truffle.

Arrange the halves of pigeon thus prepared on a tray and place in a moderate oven to complete the cooking of both the pigeons and forcemeat.

Arrange in a circle alternating with slices of calf’s sweetbreads which have been floured, egg and breadcrumbed and shallow fried in clarified butter. Fill the centre with mushrooms and sliced chickens fiver, sauteed in butter and mixed with a few tablespoons of Sauce Madere.