Remove the breasts of the pigeons, flatten them slightly and stiffen and lightly colour them in butter before placing under light pressure.
When cold, dip into Sauce Villeroy containing chopped Fines Herbes and chopped mushrooms; flour, egg and breadcrumb them and shallow fry when required.
Arrange in a circle on a dish and fill the centre with small Quenelles made from pigeon forcemeat and mushrooms and truffles trimmed olive shape; coat this garnish with a Sauce Demi-glace flavoured with pigeon essence.
© 1903 All rights reserved. Published by Taylor and Francis.