3425 Suprêmes de Pigeonneaux Saint-Clair

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Mousseline forcemeat from the legs of the young pigeons; mould into Quenelles the size of small olives and poach them.

Place the breasts of the pigeons still attached to the carcase on a bed of finely sliced and blanched onions spread on the bottom of a shallow pan; add some butter, cover with the lid and Poêlé them keeping them underdone. Remove the breasts then add a little thin Veloute to the onions; pass this through a sieve and add the prepared Quenelles to this Soubise. Remove the breasts from the carcase and trim them after discarding the skin.

Place a pyramid of flap mushrooms sauteed in butter in the centre of a baked flan case; arrange the Supremes on this pyramid, coat them with the Soubise and surround with the Quenelles. Border the inside edge of the flan case with a cordon of Meat Glaze.