Breast of Wood Pigeon on a Pastry Case Filled with Wild Mushrooms

• 6 wood pigeon breasts
• 50 g (2 oz) unsalted butter

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, preheat the oven to