3420 Pigeonneaux Saint-Charles

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.