1033. FILLETS OF PIGEONS, A LA BOURGUIGNOTTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Prepare these in the same way as the foregoing.
  2. When about to send to table, simmer them briskly over a stove-fire.
  3. When done, drain, glaze, and dish them up in a close circle.
  4. Fill the centre with a ragout à la Bourguignotte (No. 195).
  5. Pour some of the sauce round the entrée, and serve.
Original Text
1033. FILLETS OF PIGEONS, A LA BOURGUIGNOTTE. PREPARE these in the same way as the foregoing, and when about to send to table, simmer them briskly over a stove-fire, and when done, drain, glaze, and dish them up in a close circle; fill the centre with a ragout à la Bourguignotte (No. 195), pour some of the sauce round the entrée, and serve.
Notes
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