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Ramereaux En Marinade

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ramereaux En Marinade

Ingredients

Directions

  1. Cut the pigeons in half or quarters.

  2. Cook them in a weak marinade.

  3. Before serving, drain them on a cloth.

  4. Dip the pigeons in the batter.

  5. Fry until golden brown.

  6. Drain and serve as you would other marinades.

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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