Skip to main content
Main

Pigeon Cutlets a LA Marechale

Pigeon cutlets seasoned with salt and pepper, coated in egg yolk and bread crumbs, broiled and served with rich gravy or Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Pigeon Cutlets a LA Marechale

Ingredients

Directions

Prepare the cutlets

  1. Cut pigeons into fillets and flatten them with the back of a knife.

  2. Scrape the bone off the pinion and stick it in the end of the cutlet.

  3. Dust the cutlets with salt and pepper.

Coat and cook

  1. Rub the cutlets with the beaten egg yolk.

  2. Dip the cutlets in melted butter and sprinkle with bread crumbs.

  3. Broil the cutlets until they are nicely colored.

Serve

  1. Serve with rich gravy or Italian sauce.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pigeons
Provide the meat that forms the cutlets, cut into flattened fillets.
Egg yolk
Binds the coating so the bread crumbs adhere to the cutlets.
Melted butter
Carries the crumbs and helps the coating brown in the broiler.
Bread crumbs
Form a crisp, golden crust on the outside of the cutlets.

The step that matters

Broil the cutlets until they are nicely colored. Pigeon meat is lean and dries out quickly, so the cutlets need watching under the broiler. Stop once the crumb crust is golden, since the coating browns faster than the meat cooks through.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes