Name: Pigeon Breast Wrapped in cabbage with Madeira
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 Norfolk squab pigeons; 300 ml (½ pt) double cream; a little clarified butter; 120 ml (4 fl oz) chicken stock; salt; 4 shallots, chopped; 1 clove garlic; 4 savoy cabbage leaves, 15 cm (6 inches) in diameter, blanched until tender then dried; 2 pigeon carcases, chopped in small pieces; 2 cloves garlic, halved; 2 sprigs of thyme; 50 g (2 oz) fresh foie gras de canard; 4 shallots, coarsely sliced; a little ruby port; a little dry white wine; ¼ bay leaf; a little madeira; ¼ clove garlic, chopped; 175 g (6 oz) assorted wild mushrooms; 1 shallot, finely chopped; 1 tsp chopped chives; salt and pepper; 4 small puff pastry cases shaped as saucepans; 2 tbls white wine vinegar; sprig of thyme; 450 ml (¾ pt) clear chicken stock; 4 tbls vintage dry madeira; 1 tbls meat glaze; 100 g (4 oz) button mushrooms, sliced; 25 g (1 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 Norfolk squab pigeons
50 g (2 oz) fresh foie gras de canard

Method

Remove the breasts and legs from the pigeons, retaining the carcases for making the sauce. Skin the breasts and put them to one side.

Bone the legs and place them with the hearts and livers from both birds in a small bowl. Add the foie gras de canard, shallots, garlic, thyme sprigs and bay leaf. Then add 2 ts

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Pigeon Breast Wrapped in cabbage with Madeira

Ingredients

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