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
When marinated, place the meat in a colander set over a small pan and catch the juices. Bring them to the boil, removing all the scum and impurities which surface. Reduce the juices over a medium heat until syrupy, add the chicken stock and reduce by fast boiling to half the volume. Strain and leave to cool.
Remove the shallots, thyme, garlic and bay leaf from the meat and discard.
Place the flesh from the legs, hearts, livers and foie gras in a food processor, add
To make the sauce, fry the pigeon carcases in the clarified butter until sealed and golden brown.
Add the shallots, garlic, thyme and bay leaf and fry together for 2 or 3 minutes. Deglaze the pan with the white wine vinegar and cook until dry. Add the madeira and reduce the liquid by half by fast boiling. Moisten with the chicken stock then bring the liquid to the boil and skim off the impurities. Turn down to a simmer, add the mushrooms and cook for 1 hour.
Strain the stock into a pan and bring it to the boil again, skimming off the impurities. Reduce by fast boiling until a light syrupy consistency is achieved. Enrich the sauce with the meat glaze, check the seasoning and consistency and keep warm.
To assemble the pigeons, heat
Lay out the cabbage leaves on the table and spoon a small amount of mousse on one half of the leaves. Place the pigeon breasts on top and spoon the remaining mousse over the breasts, smoothing it with a palette knife. To enclose the breasts completely, fold the remaining part of the leaf over the top. Press down on the edge. Trim away the overlapping cabbage.
Wrap each parcel in cling film, ensuring the package is totally airtight. Cook in a saucepan of water at boiling point for about 10 minutes.
To prepare the garnish, heat the clarified butter, throw in the wild mushrooms, garlic, chives, shallot and
To finish, remove the pigeon breasts from the boiling water and carefully unwrap them. Slice each into five pieces and arrange them into a semi-circle on the plates. Place a puff pastry saucepan at the top of each plate.
To finish the sauce, add the diced truffle and whisk in the butter
© 1989 Kit Chapman. All rights reserved.