3426 Suprêmes de Pigeonneaux Verneuil

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cook 10 small young pigeons in butter; remove the breasts and after discarding the skins place the breasts in a pan with 200 g (7 oz) slices of peeled truffle; keep warm with a suitable amount of Sauce Demi-glace containing the cooking juices deglazed with a little Madeira.

Cook 1 tbs chopped onion in butter until golden in colour, add 250 g (9 oz) finely sliced, fresh white mushrooms, season with salt and pepper and cook rapidly until completely dry then add and mix in 2 dl (7 fl oz or ⅞ U.S. cup) Sauce Bechamel.

Line 10 Barquette or oval-shaped moulds with puff paste, fill with the above mixture, smooth the surfaces level and bake them in a hot oven.

When cooked, arrange them on a suitable dish and place two of the prepared Supremes of pigeon on each; on top of these arrange a few of the slices of truffle lightly coated with its sauce.

Serve the rest of the sauce and slices of truffle separately.