121 Pigeon Pots

Name: Pigeon Pots (Pigeon en soupière)
Yield: For two people
Cuisine: French
Ingredients: 20 g (¾ oz) artichoke hearts cut into large dice; 30 g (1 oz) raw ceps or dried ceps, soaked in water and squeezed dry; 20 g (¾ oz) the smallest button mushrooms; 15 g (½ oz) French beans; 2 tablespoons fresh peas; 2 teaspoons truffles cut in julienne strips or dried morels soaked in water and squeezed dry; 30 g (1 oz) raw ceps or dried ceps, soaked in water and squeezed dry; 30 g (1 oz) raw ceps or dried ceps, soaked in water and squeezed dry; A young pigeon; 80 g (3 oz) lettuce hearts; 50 g (2 oz) miniature carrots (made with ordinary carrots either cut in strips or else ‘turned’ to make olive shapes); 16 g (½ oz) celery cut in strips; 50 g (2 oz) miniature carrots (made with ordinary carrots either cut in strips or else ‘turned’ to make olive shapes); 50 g (2 oz) miniature carrots (made with ordinary carrots either cut in strips or else ‘turned’ to make olive shapes); salt and pepper; 8 tablespoons chicken stock or stock made with stock cubes; 2 teaspoons truffles cut in julienne strips or dried morels soaked in water and squeezed dry; 2 teaspoons truffles cut in julienne strips or dried morels soaked in water and squeezed dry; 1 tablespoon sauce Périgueux (optional); salt and pepper

Pigeon en soupière

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredient

A young pigeon

Europe
France
Main course
Mediterranean
Gluten-free

Method

Roast or, better still, poach the pigeon for seven minutes (for poaching method see recipe). Let it cool and remove the breasts with the wings attached, and the legs.
Cook all the vegetables except the ceps, button mushrooms and truffles, in boiling salted water, keeping them slightly underdone and firm.