No. 929 Cotelettes des Pigeonneaux à la Parisienne.
Procure six large pigeons, fillet and form them into cotelettes (see cotelettes de perdreaux, No. 885), stuff with a little forcemeat of fowl, egg and bread-crumb them, and fry a light yellow colour in oil; fry also twelve croutons of bread the size and shape of the cotelettes, and dress them alternately upon a border of mashed potatoes, to form a crown; sauce with a purée de concombres (No. 105) made brown instead of white, and serve, glazing the cotelettes lightly.