3419 Pigeonneaux à la Printanière

Name: Pigeonneaux à la Printanière
Cuisine: France
Ingredients: demi-glace; veal gravy; butter; young pigeons; pigeons; vegetables; bouquet garni

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Colour the young pigeons in butter, deglaze the pan with little veal gravy and add sufficient thin Sauce Demi-glace, a