Chapter XVI · Poultry (Volaille) · No. 1776
Built upon: No. 1538Poulet Sauté Bordelaise
1776—Pigeonneaux à la Bordelais
Open the squabs down the back; season them; slightly flatten them, and toss them in butter. They may just as well be halved as left whole. Dish, and surround with the garnish given under “Poulet à la Bordelaise” (No. 1538, Poulet Sauté Bordelaise).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1776, p. 563. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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