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Pigeon Cutlets — C6telettes De Pigeons

Pigeon cutlets are thin slices of pigeon meat seasoned with salt and pepper, pan‑fried until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pigeon Cutlets — C6telettes De Pigeons

Ingredients

Directions

Prepare the pigeon

  1. Cut the pigeon down the breast.

  2. Cut through the wing joint.

  3. Carefully remove all the flesh from the bone.

  4. Pull the leg joint out of its socket.

  5. Draw the leg joint towards the center of the back.

  6. Take one bone from the thick part of the leg to the joint.

  7. Cut off the foot part at the other joint.

  8. Remove the wing.

Cook and chill

  1. Lay the cutlets flat in a sauté pan.

  2. Cook until tender.

  3. Press them between two dishes until completely cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigeon
Provides the meat that is boned, shaped into flat cutlets and cooked until tender.
Butter
Adds fat that carries heat across the pan and helps the cutlets brown and taste richer.

The step that matters

Cook until tender. Heat firms the meat's proteins as it cooks. Cooking too long squeezes out moisture and leaves the cutlets dry, so check tenderness as they cook.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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