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Allegheny Broiled Pigeons
4 x Pigeons split down the back and flattened into butterfly pieces
1/2 cup Flour seasoned with
1/2 tsp Salt and
1/4 tsp Freshly-ground black pepper
2 x Egg yolks beaten
1/2 cup Fine bread crumbs
Pepper Sauce or Poivrade Sauce
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.
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