3411 Mousselines de Pigeonneaux à l’Epicurienne

Name: Mousselines de Pigeonneaux à l’Epicurienne
Cuisine: France
Ingredients: young pigeons; breasts; mousseline; forcemeat; chicken; pigeons; butter; breast; trimmings

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the young pigeons reserving a few of the breasts for the garnishing of the Mousselines.

With the rest of the flesh prepare a Mousseline forcemeat