Easy
Published 1903
Remove the feet and winglets of the young pigeons, truss them and Poêlé until just cooked.
Cut each into four pieces and add to a Financiere garnish together with the deglazed juices from the pan. Fill into a large Vol-au-vent case and place on a serviette on a dish.
© 1903 All rights reserved. Published by Taylor and Francis.