3434 Medaillons de Pigeonneaux Laurette

Name: Medaillons de Pigeonneaux Laurette
Cuisine: France
Ingredients: glaze; aspic jelly; truffle; skinned pistachio nuts; rose; pistachio nuts; young pigeons; ox tongue

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the young pigeons and fill them with nice smooth Gratin Forcemeat A containing diced red ox tongue, truffle and freshly skinned pist