To make the sauce, pour the pigeon stock into a saucepan and add the crème fraîche and rosemary. Bring to simmering point, whisking occasionally. Pass through a sieve then reheat, whisking in the butter in small pieces. Reduce to the required consistency. Check the seasoning and reserve until needed.
To cook the pigeon breasts,
To cook the mushrooms, place in a pan with the remaining butter (use the same pan as for the breasts) and stir until juices start to run. Add the chopped fillet and cook for a further minute. Set aside and keep warm.
Roll out the puff pastry about 3—5mm (½ inch) thick and cut out six large crescent shapes about 10 cm (4 inches) along the straight side and 7.5 cm (3 inches) wide. Brush with egg glaze, score and
To serve, place the pastries on plates and fill with the finely chopped mushroom and pigeon fillet. Slice the pigeon breast across then place the slices on top of the pastry. Surround with the sauce and place the lid against the pastry case. Serve immediately garnished with whole cèpes and parsley.
© 1989 Kit Chapman. All rights reserved.