3429 Pigeonneaux Valenciennes

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the young pigeons with Gratin Forcemeat C mixed with sliced sautéed chicken livers and mushrooms; truss them and colour in butter.

Deglaze the pan with white wine, reduce by two-thirds and add sufficient good Bouillon to cover the birds and add a Bouquet garni; cook slowly until tender then glaze them at the last moment.

Arrange the pigeons, either whole or cut in half against the sides of a pyramid of Riz à la Valenciennes placed in the centre of a round dish. Place a heart-shaped slice of lean ham between each pigeon and surround with Tomato Sauce flavoured with the reduced cooking liquid.