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3403 Côtelettes de Pigeonneaux à la Nesles
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
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
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