Cotelettes de Pigeonneaux a la Sevigne

Ingredients

• the half-pigeons
• butter
• white chicken-meat
• mushrooms
• truffles
• cold Allemande sauce
• asparagus-heads
• Madeira sauce

Method

1. 1

   Sauté the half-pigeons in butter, and leave them to cool under slight pressure.

2. 2

   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.

3. 3

   Dip them in beaten egg, roll them in breadcrumbs, and cook them gently in clarified butter.

4. 4

   Dish them in a circle; garnish their midst with asparagus-heads cohered with butter, and serve a light, Madeira sauce separately.

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.

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, and cook them gently in clarified butter. 566 GUIDE TO MODERN COOKERY Dish them in a circle; garnish their midst with asparagus- heads cohered with butter, and serve a light, Madeira sauce

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