Chapter XVI · Poultry (Volaille) · No. 1779
1779—Pigeonneaux en Crapaudine
Cut the young pigeons horizontally in two, from the apex of the breast to the wings. Open them; flatten them slightly; season them; dip them in melted butter, roll them in bread-crumbs, and grill them gently.
Serve a devilled sauce at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1779, p. 564. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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