3435 Mousse de Pigeonneaux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poêlé 4 young pigeons, allow them to cool and remove the breasts of 3 of them; discard the skin. Cut each breast in half, coat with brown Sauce Chaud-froid, decorate with small neat shapes of truffle and cooked egg white, and glaze with aspic jelly.

Make a cold Mousse from the remaining pigeon and any trimmings from the others, and place it to set in a silver timbale or deep dish. Arrange the pieces of pigeon on top and cover with very clear lightly setting aspic jelly.

To serve

Present the dish set on a block of sculpted ice.