3418 Pigeonneaux à la Polonaise

Name: Pigeonneaux à la Polonaise
Cuisine: France
Ingredients: lemon juice; butter; veal gravy; terrine; young pigeons

Preparation info

Appears in

Published 1903

Method

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