3430 Pigeonneaux Villeroy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the pigeons in half, flatten them slightly and remove as many of the bones as possible. Season and shallow fry them in butter, then allow to cool under slight pressure. When cold, dip into Sauce Villeroy, flour, egg and breadcrumb them and deep fry when required.

Arrange on a serviette on a dish, garnish with fried parsley and serve accompanied with Sauce Perigueux.