Pigeons, Escalopes Of, with Truffles
Ingredients
Directions
Prepare the cases as directed.
Sprinkle the slices with chopped truffle.
Cover with pale aspic.
Add a border of chopped aspic around the cases.
Decorate with little rings or other shapes made of truffles and small pieces of foie gras.
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.
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