3425 Suprêmes de Pigeonneaux Saint-Clair

Name: Suprêmes de Pigeonneaux Saint-Clair
Cuisine: France
Ingredients: butter; onions; meat glaze; mushrooms; mousseline; forcemeat; breasts; pigeons; young pigeons; olives

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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

Place the