Cotelettes de Pigeon a la d'Uxelles

Ingredients

• Prepare the pigeons as described in chapter 2
• cover or 'mask' each pretty thickly with a rather stiff d'Uxelles sauce
• brush each cutlet over with egg
• fine breadcrumbs
• fry in plenty of hot fat
• serve with rich brown sauce
• garnish of broiled mushrooms
• strongly flavoured with mushrooms, shallot, and tomatoes
• strongly flavoured with mushrooms, shallot, and tomatoes
• with a dash of white wine
• a spoonful of capers added at the last

Method

1. 1

   Prepare the pigeons by boning them and shaping them into cutlets.

2. 2

   Cover with d'Uxelles sauce, brush with egg, and coat with breadcrumbs.

3. 3

   Fry in hot fat until golden brown.

4. 4

   Serve with a rich brown sauce flavored with mushrooms, shallot, tomatoes, white wine, and capers.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Cotelettes de Pigeon a la d'TJxelles. — Prepare the pigeons as described in chapter 2, boning them and leaving just enough of the leg to form the bone of the cutlet'; bat and trim this neatly into shape, then cover or “ mask ” each pretty thickly with a e 2 52 ENTREES. rather stiff d' JJxelles sauce, and when this has set a little, brush each cutlet over with egg and then fine breadcrumbs, and fry in plenty of hot fat till of a golden brown (about twelve to fifteen minutes) and serve with rich brown sauce, strongly flavoured with mushrooms, shallot, and tomatoes, with a dash of white wine and a spoonful of capers added at the last, and a garnish of broiled mushrooms

Cook this with the app: pantry check, scaling, and the assistant.