3404 Côtelettes de Pigeonneaux en Papillotes

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.