No. 930 Cotelettes des Pigeonneaux à la Financière.
Proceed as in the last, only serving with a ragout à la financière (No. 50) instead of the purée.
No. 931 Cotelettes des Pigeonneaux aux pois verts.
Proceed as before, and serve with a pint of green peas, prepared as for cotelettes de mouton aux pois (No. 713). They may also be served with a sauce aux truffes (No. 51), Italienne (No. 30), jardinière (No. 100), or sauce piquante (No. 27).