Broiled Pigeons a la Crapaudine from The Picayune's Creole Cook Book by The Times Picayune Publishin
This is a famous creole dish, and the object is to so dress the Pigeons that they will resemble little frogs, hence the name, Pigeons a la Crapaudine. Clean the Pigeons nicely, inside and out, and ...
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Ingredients
- 4 Pigeons
- The Yolk of an Egg
- A Cupful of Milk
- A Tablespoonful of Butter
- Salt
- Pepper
- A Tomato Sauce
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