3433 Pigeonneaux à la Gelée

Method

Bone out the breasts of the young pigeons from inside and stuff them with a galantine forcemeat containing chopped truffle. Truss them, wrap in slices of salt pork fat, and poach them; leave to cool in the stock. When cold arrange in a glass bowl or deep dish.

Add sufficient jelly to the stock, clarify it and when almost setting, pour it around the pigeons. Allow to set and serve on a block of sculpted ice.

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