Fried Pigeon Cutlets

Pigeon sauteed in butter, pressed into cutlets, rolled in breadcrumbs and filled with vegetables.

Remove the wing-bones from four pigeons and tuck the leg-bones inside. Cut them in halves, sprinkle over salt and pepper, put them in a sautepan with a little butter, and fry them. When done press them between two plates with a weight on top till cold. Dip them first in butter and then in breadcrumbs and broil over a good fire to color them. Place them in a circle on a dish, fill the cavity in the center either with string beans, asparagus, peas, sliced mushrooms or with a macedoine of various vegetables.