Cut the young pigeons in half, seal the outsides by frying in hot butter and place them under pressure until cold. Coat the inside part dome shape with a mixture of finely chopped cooked white of chicken, mushrooms and truffle mixed with reduced Sauce Allemande.
Flour, egg and breadcrumb and shallow fry them in clarified butter. Arrange overlapping in a circle, fill the centre with buttered asparagus tips and serve accompanied with a fairly thin Sauce Madere.
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