3406 Pigeonneaux Crapaudine

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the young pigeons horizontally from the point of the breast along the top of the legs and right up to the joints of the wings but without cutting right through. Open them out, lightly flatten, season, dip in butter and grill gently.

Arrange them when ready on a suitable dish, surround with a border of gherkins and serve accompanied with Sauce Diable.