3420 Pigeonneaux Saint-Charles

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the breasts of the young pigeons with thin strips of ox tongue and braise them in the usual manner.

When ready, arrange in a dish and surround with small stuffed flap mushrooms; coat the pigeons with the braising liquid reduced to the consistency of a Demi-glace after removing the fat and finish with a few drops of lemon juice.