3413 Pigeonneaux aux Olives Noires

Name: Pigeonneaux aux Olives Noires
Cuisine: France
Ingredients: chicken; glaze; stoned black olives; veal gravy; white wine; brandy; young pigeons; butter

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