3421 Pigeons Ramiers en Salmis

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the pigeons until three-quarters cooked, remove the legs and breasts, trim them and remove the skin. Place the legs and breasts in a shallow pan with a little mushroom cooking liquor, 4 button mushrooms and 4 slices of truffle per pigeon; keep warm without boiling.

Prepare a Sauce Salmis from the chopped bones and skin, pass through a fine strainer over the pigeons and heat together without boiling.

Place the Salmis thus prepared in a deep dish and surround with small heart-shaped Croutons of bread fried in clarified butter.