3404 Côtelettes de Pigeonneaux en Papillotes

Method

Cut the young pigeons into two leaving the lower legs on; season and shallow fry them in butter. Enclose each half in a heart-shaped piece of oiled greaseproof paper between two slices of very lean ham and two layers of reduced Sauce Duxelles and proceed as indicated for Cote de Veau en Papillote.

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