Chapter XVI · Poultry (Volaille) · No. 1775
1775—Pigeons and Squabs (Pigeons et Pigeonneaux)
Young pigeons are not very highly esteemed by English gourmets, and this is more particularly to be regretted, since, when the birds are of excellent quality, they are worthy the best tables.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1775, p. 563. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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