3413 Pigeonneaux aux Olives Noires

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 4 young pigeons en Cocotte basting them well with butter. A few minutes before they are cooked, add 3 tbs white wine, 1 tbs brandy and 60 stoned black olives. Finish at the last moment with a few tablespoonsful of reduced veal gravy and a little light chicken glaze.

Arrange for serving as in the preceding recipe.