3419 Pigeonneaux à la Printanière

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.