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 separating it from the shoulders. Then press it down very firmly with your hands or a masher. Have ready the yolk of one egg, well beaten in a cup of milk. Season well with salt and pepper. Soak the Pigeons in it well, so that they will absorb the milk and be thoroughly impregnated. Roll over and over, so that they will gather up the seasoning. Then pass them through bread crumbs, rolling and then patting each Pigeon with your hands, so that the crumbs will hold. Brush each with a little melted butter. Have ready a double broiler, well heated, but on a slow fire. Place the Pigeons on it, broiling very slowly. Broil for fifteen or twenty minutes, allowing from seven to ten minutes to each side, and serve with a Tomato Sauce.