Côtelettes de Pigeonneaux Sévigné

Method

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.