Name: Pigeon Salad with Chervil (Salade de cerfeuil à l’aile de pigeon)
Yield: For four people
Cuisine: French
Ingredients: half a curly endive; zest of 1 lemon; Sweet-sour onion sauce; Vinaigrette 1 or; 1 artichoke heart, fresh or tinned; 2 small pigeons; 60 g (2 oz) coarsely-chopped tomato pulp; 30 g (1 oz) sweetcorn, tinned or frozen; 50 g (2 oz) large fresh mushrooms; 40 g (1½ oz) chervil; 12 asparagus tips, fresh or tinned; 1 litre (1¾ pints) chicken stock or stock made with stock cubes; half a lettuce

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 small pigeons
60 g (2 oz) coarsely-chopped tomato pulp</

Method

Ask the butcher or poulterer to clean and truss the pigeons, or do it yourself in the normal way.
Bring the chicken stock to the boil in a saucepan. Gently simmer the pigeons in it for eight to ten minutes. The breasts should be a rosy-pink when they are taken out.
Allow them to cool and cut off wings and breasts together in one piece. Take off the dr