3407 Pigeonneaux à l’Estouffade

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the young pigeons in butter and place them in an earthenware dish fined with lightly fried slices of streaky bacon. Surround with quarters of mushrooms sauteed in butter and browned button onions; add a few tablespoonfuls of veal stock and the juices of the pan deglazed with a little brandy.

Cover tightly with the fid and cook in a moderate oven for 45 minutes.