Mousselines de Pigeonneaux a l'Epicurienne
From A guide to modern cookery, 1909
Serves 4
Pigeons and squabs may also be prepared after the recipes given for chicks.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 327. The excerpt below is the record exactly as published.
MOUSSELINES DE PIGEONNEAUX A L’EPICURIENNE Prepare and poach these mousselines like the chicken ones, but make them a little smaller. Dish them in the form of a crown; set thereon a young pigeon’s fillet roasted, and in their midst arrange a garnish of peas with lettuce. Coat with a fumet prepared from the carcasses and cohered with a few table- spoonfuls of velout
Cook this with the app: pantry check, scaling, and the assistant.