3433 Pigeonneaux à la Gelée

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the breasts of the young pigeons from inside and stuff them with a galantine forcemeat containing chopped truffle. Truss them, wrap in slices of salt pork fat, and poach them; leave to cool in the stock. When cold arrange in a glass bowl or deep dish.

Add sufficient jelly to the stock, clarify it and when almost setting, pour it around the pigeons. Allow to set and serve on a block of sculpted ice.