Cotelettes de Pigeonneau a la Nesles

Ingredients

• the pigeonneaux
• butter
• some godiveau with cream
• a third of its bulk of gratin forcemeat
• chopped truffles
• collops of veal sweetbreads
• beaten eggs
• bread-crumbs
• butter
• mushrooms
• sliced fowls’ livers
• Madeira sauce

Method

1. 1

   Cut them in two, and reserve the claw, which serves as the bone of the cutlet.

2. 2

   Flatten them slightly; season, and fry them in butter on one side only.

3. 3

   Cool them under slight pressure; coat their fried side, dome-fashion, with some godiveau with cream, combined with a third of its bulk of gratin forcemeat and chopped truffles.

4. 4

   Set them on a tray, and place in a moderate oven to complete the cooking, and poach the forcemeat.

5. 5

   Dish in a circle, and separate the cutlets with collops of veal sweetbreads, dipped in beaten eggs, rolled in breadcrumbs, and tossed in butter.

6. 6

   Garnish their midst with mushrooms and sliced fowls’ livers, tossed in butter and cohered with a few tablespoonfuls of Madeira sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 326. The excerpt below is the record exactly as published.

T DE PIGEONNEAUX Suppress the feet and the pinions; poéle the squabs, and only just cook them. Cut each bird into four, and mix them with a garnish ‘‘A la Financiére’’ (No. 1474) combined with the poéling-liquor. Pour the whole into a vol-au-vent crust, and dish on a napkin. 1783—COTELETTES DE PIGEONNEAU A LA NESLES Cut them in two, and reserve the claw, which serves as the bone of the cutlet. Flatten them slightly; season, and fry them in butter on one side only. Cool them under slight pressure; coat their fried side, dome-fashion, with some godiveau with cream, combined with a third of its bulk of gratin forcemeat and chopped truffles. Set them on a tray, and place in a moderate oven to complete the cooking, and poach the force- meat. Dish in a circle, and separate the cutlets with collops of veal sweetbreads, dipped in beaten eggs, rolled in bread- crumbs, and tossed in butter. Garnish their midst with mush- rooms and sliced fowls’ livers, tossed in butter and cohered with a few tablespoonfuls of Madeira sauce. 1784—COTELETTES DE PIGEONNEAUX EN PAPILLOTES Cut the pigeons in two, as above; stiffen them in butter, and enclose them in papillotes as explained under ‘“‘ Cételettes de Veau en Papillotes’’ (No. 1259). 1785—COTELETTES DE PIGEONNEAUX A LA SEVIGNE Sauté the half-pigeons in butter, and leave them to cool under slight pressure. Garnish their cut sides dome-fashion with a salpicon of white chicken-meat, mushrooms, and truffles, the whole cohered by means of a cold Allemande sauce. Dip them in beaten egg, roll them in bread-crumbs

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