Supremes de Pigeonneaux a la Marigny

Ingredients

• the legs
• forcemeat
• the breasts
• slices of bacon
• forcemeat

Method

1. 1

   Cut off the legs, and, with their meat, prepare a forcemeat.

2. 2

   Poach the latter on a tray, and stamp it out with an oval cutter into pieces the size of the suprémes.

3. 3

   Cover the breasts with slices of bacon, and poéle them, taking care to only just cook them.

4. 4

   Quickly raise the suprémes, skin them, and set each upon an oval of forcemeat, sticking them on by means of a little gratin forcemeat.

5. 5

   Put the suprémes in the oven for a moment, that this forcemeat may poach.

6. 6

   Dish the suprémes round a pyramid consisting of a smooth purée of peas, and coat with a velouté sauce, finished with an essence prepared from the remains and the poéling-liquor of the breasts.

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.

SUPREMES DE PIGEONNEAUX A LA MARIGNY Cut off the legs, and, with their meat, prepare a forcemeat. Poach the latter on a tray, and stamp it out with an oval cutter into pieces the size of the suprémes. Cover the breasts with slices of bacon

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