Chapter XVI · Poultry (Volaille) · No. 1784
Built upon: No. 1259Côte de Veau Papillote
1784—Côtelettes de Pigeonneaux en Papillotes
Cut the pigeons in two, as above; stiffen them in butter, and enclose them in papillotes as explained under “Côtelettes de Veau en Papillotes” (No. 1259, Côte de Veau Papillote).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1784, p. 565. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →