3412 Pigeonneaux aux Olives

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poêlé the young pigeons and when two-thirds cooked add the required amount of Sauce Demi-glace; allow the pigeons to simmer in this sauce for 10 minutes, then remove them.

Pass the sauce through a fine strainer, remove any fat, then replace the pigeons and sauce in a clean pan together with 10 small stoned and blanched olives per pigeon. Allow to cook gently together for a further 7-8 minutes.

Arrange the pigeons whole or cut in half on a dish and either surround with the olives or place them in the centre.