Fillets of Pigeons à l’Américaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the breast fillets from the pigeons; season them with a little pepper, salt, a very little chopped eschalot, fresh mushrooms, and parsley; put about an ounce and a half of butter in a sauté,...
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Ingredients
- spinach
- american sauce
- clarified butter
- potato
- partridge
- grouse
- game
- butter
- whole egg
- poultry
- eschalot
- salt
- parsley
- fresh mushrooms
- breast
- pepper
- pigeons
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