Feuillété de Pigeon aux Cèpes

Name: Feuillété de Pigeon aux Cèpes (Breast of Pigeon with Cèpes and Puff Pastry)
Yield: Serves 4.
Cuisine: France
Ingredients: 85 g(3 oz) prepared puff pastry; the breasts from two woodpigeons (make stock with the carcasses); the breasts from two woodpigeons (make stock with the carcasses); egg yolk; the breasts from two woodpigeons (make stock with the carcasses); 45 g(1 oz) butter; 2 slices of lard fumé or smoked streaky bacon; salt, milled pepper; salt, milled pepper; 1 wineglass stock; 1 wineglass red wine; 1 shallot, finely chopped; 2 slices of lard fumé or smoked streaky bacon; cèpes, fresh, tinned or dried and softened in warm water; cèpes, fresh, tinned or dried and softened in warm water; cèpes, fresh, tinned or dried and softened in warm water; cèpes, fresh, tinned or dried and softened in warm water; cèpes, fresh, tinned or dried and softened in warm water

Breast of Pigeon with Cèpes and Puff Pastry

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

The pastry can be made and baked ahead if preferred. The contrasts of flavours and textures in this dish make it particularly pleasing.

Ingredients

85 g(3 oz) prepared puff pastry
egg yolk
the breasts from

Europe
France
Starter
Mediterranean

Method

On a floured board roll out the pastry to make an oblong measuring 20 × 12 cm(8 × 5 in). Trim the edges straight and cut into four rectangles. Brush the pastry with the egg yolk and decorate the centre of