3433 Pigeonneaux à la Gelée

Name: Pigeonneaux à la Gelée
Cuisine: France
Ingredients: jelly; pigeons; forcemeat; truffle; salt; pork fat; breasts; young pigeons

Preparation info

Appears in

Published 1903

Method

Bone out the breasts of the young pigeons from inside and stuff them with a galantine forcemeat containing chopped truffle