Pigeon Cutlets with Macedoine

Ingredients

• Select three young and fat pigeons
• two ounces of butter

Method

1. 1

   Cut the pigeons lengthwise in half, remove the wings and part of the breast-bones, tuck the leg-bones inside, season with salt and pepper, and fry in butter for fifteen minutes.

2. 2

   Press between two dishes till cold, shape, dip in melted butter, bread-crumb, and broil till golden.

3. 3

   Serve in a circle filled with macedoine.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 142. The excerpt below is the record exactly as published.

PIGEON CUTLETS WITH HAC^DOINE. Select three young and fat pigeons, cut these lengthwise in half, remove the wings and part of the breast-bones, tuck the leg-bones inside, season well with salt and pepper, and fry the halves or cutlets in a saut^pan on a brisk fire, with two ounces of butter

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