Pigeons à la Duchesse

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Split a couple of pigeons in halves.
  2. Remove the breast bones and beat them flat.
  3. Sauté them with two ounces of butter, pepper and salt.
  4. Press them flat between two plates with a weight on them.
  5. When the pigeons are cold spread the quenelle meat over the cut side of the birds.
  6. Egg and breadcrumb them.
  7. Fry in fat.
  8. Dish in a circle with brown sauce round and a macédoine of vegetables in the centre.
Original Text
Pigeons à la Duchesse. Split a couple of pigeons in halves, remove the breast bones and beat them flat, sauté them with two ounces of butter, pepper and salt. Press them flat between two plates with a weight on them, and when the pigeons are cold spread the quenelle meat over the cut side of the birds; then egg and breadcrumb them and fry in fat. Dish in a circle with brown sauce round and a macédoine of vegetables in the centre.
Notes
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