3431 Vol-au-Vent de Pigeonneaux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.