Chapter XVI · Poultry (Volaille) · No. 1782
Built upon: No. 250PoëlingsNo. 1474Poularde à la Financière
1782—Vol au Vent de Pigeonneaux
Suppress the feet and the pinions; No. 250, Poëlings the squabs, and only just cook them.
Cut each bird into four, and mix them with a garnish “à la Financière” (No. 1474, Poularde à la Financière) combined with the No. 250, Poëlings-liquor. Pour the whole into a vol-au-vent crust, and dish on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1782, p. 565. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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