3422 Pigeonneaux au Sauternes

Name: Pigeonneaux au Sauternes
Cuisine: France
Ingredients: terrine; young pigeons; pigeons; meat glaze; pigeon; sauternes wine

Preparation info

Appears in

Published 1903

Method

Poêlé the young pigeons.

Deglaze the pan with Sauternes wine allowing 1 dl (3½ fl oz or 4 U.S. cup) per pigeon