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 care to keep them underdone. Remove the breasts from the carcase and discard the skin.
Mould a pyramid shape of a puree of fresh peas in the centre of a dish and surround with the Supremes. Coat these with Veloute containing an essence prepared from the remains of the pigeon and the cooking juices of the breasts.
© 1903 All rights reserved. Published by Taylor and Francis.