Supremes de Pigeonneaux a la Diplomate

Ingredients

• the fillets
• butter
• a Villeroy sauce
• chopped herbs
• mushrooms
• beaten egg
• bread-crumbs
• fried parsley
• pigeon quenelles
• small, olive-shaped truffles
• half-glaze sauce
• pigeon essence

Method

1. 1

   Raise the fillets and slightly flatten them; stiffen them in butter, and leave them to cool under slight pressure.

2. 2

   This done, dip them in a Villeroy sauce, combined with chopped herbs and mushrooms, and cool them.

3. 3

   Dip each fillet in beaten egg; roll them in breadcrumbs, and fry just before serving.

4. 4

   Dish in a circle, and in their midst set a heap of fried parsley.

5. 5

   Send separately a garnish of pigeon quenelles, mushrooms, and small, olive-shaped truffles, to which a half-glaze sauce flavoured with pigeon essence has been added.

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.

SUPREMES DE PIGEONNEAUX A LA DIPLOMATE Raise the fillets and slightly flatten them; stiffen them in butter, and leave them to cool under slight pressure. This done, dip them in a Villeroy sauce, combined with chopped herbs and mushrooms, and cool them. Dip each fillet in beaten egg; roll them in bread-crumbs, and fry just before serving. Dish in a circle, and in their midst set a heap of fried parsley. Send separately a garnish of pigeon quenelles, mush- rooms, and small, olive-shaped truffles, to which a half-glaze sauce flavoured with pigeon essence

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