Supremes de Pigeonneaux a la Saint-Clair

Ingredients

• the legs
• a mousseline forcemeat
• quenelles
• the breasts
• sliced onions
• a little velouté
• a shallow croustade
• cépes
• the prepared sauce
• a thread of meat glaze

Method

1. 1

   With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach.

2. 2

   Poéle the breasts, without colouration, on a thick litter of sliced onions, and keep them underdone.

3. 3

   Add a little velouté to the onions; rub them through tammy, and put the quenelles in this sauce.

4. 4

   In the middle of a shallow croustade, set a pyramid of cépes tossed in butter.

5. 5

   Raise the fillets; skin them, and set them on the cépes; coat them with the prepared sauce; surround with a thread of meat glaze, and place the quenelles all round.

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 SAINT-CLAIR With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. Poéle the breasts, without colouration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through tammy, and put the quenelles in this sauce. In the middle of a shallow croustade, set a pyramid of cépes tossed in butter. Raise the fillets; skin them, and set them on the cépes; coat them with the prepared sauce; surround with ¢ thread of meat glaze,

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