1785—Côtelettes de Pigeonneaux à la Sévigné

Sauté the half-pigeons in butter, and leave them to cool under slight pressure. Garnish their cut sides dome-fashion with a salpicon of white chicken-meat, mushrooms, and truffles, the whole cohered by means of a cold Allemande sauce.

Dip them in beaten egg, roll them in bread-crumbs, and cook them gently in clarified butter.

Dish them in a circle; garnish their midst with asparagus-heads cohered with butter, and serve a light, Madeira sauce separately.