Pigeons a la Duchesse

Ingredients

• 2 pigeons
• 1 lb. quenelle meat
• Beaten egg
• Dried bread-crumbs
• Creamy potato
• Macedoine of vegetables
• ^ pint Espagnole sauce

Method

1. 1

   Bone and cut the pigeons in two.

2. 2

   Braise till tender and press till cold.

3. 3

   Trim neatly, and coat the cut side with quenelle meat.

4. 4

   Coat twice with egg and crumbs and fry in deep fat.

5. 5

   Dish on piped potato, pour the sauce round, and garnish with macedoine of vegetables.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 13. The excerpt below is the record exactly as published.

PIGEONS A LA DUCHESSE. 2 pigeons. J lb. quenelle meat. Beaten egg. Dried bread-crumbs. Creamy potato. Macedoine of vegetables. ^ pint Espagnole sauce

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