3427 Sauté de Pigeonneaux des Sylvains

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the young pigeons into 4 pieces, season them and cook in butter in an earthenware dish.

For each pigeon add 100 g ( oz) sauteed wild mushrooms such as Cepes, Chanterelles or Mousserons, 1 leaf of sage and a sprig of wild thyme. Cover and allow to cook for 7-8 minutes. At the last moment, if the juices appear to be excessive, add a few breadcrumbs to partly absorb them.

Serve in the earthenware dish as it is.