3424 Suprêmes de Pigeonneaux Marigny

Name: Suprêmes de Pigeonneaux Marigny
Cuisine: France
Ingredients: breasts; young pigeons; pork fat; salt; pigeon; fresh peas

Preparation info

Appears in

Published 1903

Method

Remove the legs from the young pigeons.

Cover the breasts still attached to the carcase with slices of salt pork fat and Poêlé them taking ca