Vol au Vent de Pigeonneaux
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
VOL AU VENT DE PIGEONNEAUX Suppress the feet and the pinions; poéle the squabs, and only just cook them. Cut each bird into four, and mix them with a garnish ‘‘A la Financiére’’ (No. 1474) combined with the poéling-liquor. Pour the whole into a vol-au-vent crust
Cook this with the app: pantry check, scaling, and the assistant.