3418 Pigeonneaux à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the young pigeons with Gratin-Forcemeat C and cook them with butter in a pan and in the oven.

When ready, place in an earthenware Terrine and lightly coat with good veal gravy; add a few drops of lemon juice and at the last moment sprinkle with some Beurre à la Polonaise.