3409 Pigeonneaux Gauthier au Beurre d’Ecrevisse

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The word Gauthier does not indicate a particular species of pigeon but is the word once used to denote baby pigeons as taken from their nest.

Cut the young pigeons in half and place them in a shallow pan containing sufficient melted butter, lightly acidulated with lemon juice to nearly cover; cook them very slowly in this butter over a gentle heat. When cooked, drain and dry them, arrange in a circle on a dish and coat with Sauce Allemande, well flavoured with Crayfish Butter.