3432 Côtelettes de Pigeonneaux en Chaud-froid

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the young pigeons without removing the lower part of the legs. Stuff them with Gratin Forcemeat A inserting a piece of foie gras and a few small quarters of truffles into the middle of the stuffing. Reshape to their original form, tie each in a piece of muslin and poach them in a good stock; allow to cool in the stock.

Drain and dry the pigeons, cut in half, straighten out the legs and coat them with brown Sauce Chaud-froid containing some of the reduced cooking liquid. Decorate with shapes of truffle and cooked egg white and arrange the cutlets of pigeon on a layer of jelly, set in a deep rectangular dish. Cover with cool melted jelly and allow to set.

Serve the dish presented on a block of sculpted ice, or surrounded with crushed ice.