Allegheny Broiled Pigeons

Recipe Ingredients

4		Pigeons - split down the back and flattened into butterfly pieces
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Egg yolks - beaten
1/2 cup	73g / 2.6oz	Fine bread crumbs
		Melted butter
		Pepper Sauce or Poivrade Sauce - see Hints

Recipe Instructions

Dust birds with seasoned flour, brush with beaten egg yolks, and cover with crumbs. Put birds skin down under a 550 degree broiler for 5 minutes. Reduce broiler heat to 400 degrees, turn birds, and cook until done, basting with melted butter. Serve with the Pepper Sauce or Poivrade Sauce.

Hints

See the "Pepper Sauce" and "Poivrade Sauce" recipes which are included in this collection.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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