3419 Pigeonneaux à la Printanière

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 Bouquet garni and a variety of new season’s vegetables. Finish cooking slowly together and serve the pigeons surrounded with the garnish of vegetables.