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Title: Allegheny Broiled Pigeons
Yield: 4 Servings

Ingredients

      4    Pigeons; split down the back
           and flattened into butterfly
           - pieces
    1/2 c  Flour; seasoned with
    1/2 ts Salt; and
    1/4 ts Freshly-ground black pepper
      2    Egg yolks; beaten
    1/2 c  Fine bread crumbs
           Melted butter
           Pepper Sauce or Poivrade
           -Sauce; see * Note

Instructions

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

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.
This recipe yields 4 servings.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-13-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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