3426 Suprêmes de Pigeonneaux Verneuil

Name: Suprêmes de Pigeonneaux Verneuil
Cuisine: France
Ingredients: madeira; demi-glace; fresh white mushrooms; onion; pepper; salt; puff paste; sauce bechamel; butter; young pigeons; truffle; breasts; pigeon

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cook 10 small young pigeons in butter; remove the breasts and after discarding the skins place the breasts