3407 Pigeonneaux à l’Estouffade

Name: Pigeonneaux à l’Estouffade
Cuisine: France
Ingredients: mushrooms; button onions; veal stock; brandy; young pigeons; streaky bacon; butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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