Pigeon Cutlets a la Milanaise

Ingredients

• 3 pigeons
• 2 oz. butter
• Pepper
• Salt
• Egg and bread-crumbs
• Macaroni a la Milanaise
• Tomato sauce

Method

1. 1

   Singe and draw the pigeons, cut them in halves, wash and dry.

2. 2

   Bone them, leaving the legs on.

3. 3

   Melt butter in a pan, cook the pigeon joints for 3-4 minutes on each side.

4. 4

   Season with pepper and salt, cool under weight.

5. 5

   Trim, egg, and bread-crumb them.

6. 6

   Fry in boiling fat until golden.

7. 7

   Serve with macaroni in the center and pour tomato sauce around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 461. The excerpt below is the record exactly as published.

Pigeon Cutlets a la Milanaise (Cotelettes de Pigeon a la Milanaise) 3 pigeons. 2 oz. butter. Pepper. Salt. Egg and bread-crumbs. Macaroni a la Milanaise. (Recipe 1618.) Tomato sauce

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