3422 Pigeonneaux au Sauternes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the young pigeons.

Deglaze the pan with Sauternes wine allowing 1 dl (3½ fl oz or 4 U.S. cup) per pigeon; reduce it by two-thirds, add a tablespoonful of light Meat Glaze per pigeon and pass through a fine strainer. Arrange the pigeons in a hot earthenware Terrine, cover with the prepared sauce and serve as it is.