Pigeon Rossini
by Adam Byatt
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Ingredients
Game
4 pigeons, each weighing 450g
Fresh Meat
340g of raw foie gras, cut into 4 even pieces
Dairy
40g of butter
500ml of double cream
Oils & Vinegars
olive oil
oil
Store Cupboard
flaky sea salt
2 egg whites
502g of salt
pepper
1 sheet of feuille de brick pastry
Fruit & Vegetables
1 celeriac
1/2 white onion, diced
500g of spinach
50g of truffle, preferably Périgord
Salad & Fresh Herbs
2 sage stalks, chopped
Beverages
200ml of Madeira
200ml of port
200ml of brandy
Cooking Sauces
2l brown chicken stock