Broiled Pigeons a la Crapaudine

Pigeons a la Crapaudine

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pigeons
  • The Yolk of an Egg
  • A Cupful of Milk
  • A


This is a famous creole dish, and the object is to so dress the Pigeons that they will resemble little frogs, hence the name, Pigeons a la Crapaudine.

Clean the Pigeons nicely, inside and out, and then carefully cut the breast from the loin joints, without separating entirely. Raise the breast up from the shoulder joints, and pass it over the head of the Pigeon, without separatin