3405 Côtelettes de Pigeonneaux Sévigné

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.