3417 Pigeonneaux aux Petits Pois

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For each young pigeon, colour in butter 60 g (2 oz) salt belly of pork, cut in dice and blanched and 6 button onions. Remove and colour the pigeons in the same pan. Pour off the fat, deglaze the pan with a little stock and add sufficient Sauce Demi-glace plus dl (5 fl oz or ⅝ U.S. cup) peas, the bacon and onions, and a Bouquet garni. Cook very gently together until tender and serve as required in a deep dish.