Stuffed Pigeons with Wild Mushroom Sauce

Name: Stuffed Pigeons with Wild Mushroom Sauce (Pigeon de Bresse farci crème forestière)
Yield: For four people
Cuisine: French
Ingredients: 2 large or 4 smaller domesticated pigeons, with their livers and hearts; 100 g (3½ oz) purée of foie gras; 30 g (1 oz) plain ham; 1 small teaspoon Dijon mustard; 300 g (10½ oz) wild mushrooms (ceps, chanterelles or morels); 300 g (10½ oz) wild mushrooms (ceps, chanterelles or morels); 300 g (10½ oz) wild mushrooms (ceps, chanterelles or morels); 300 g (10½ oz) wild mushrooms (ceps, chanterelles or morels); 150 g (5½ oz) butter; 1 shallot, chopped; 6 tablespoons double cream; a dash of vinegar; 1 carrot, sliced; 1 onion, sliced; 2 cloves of garlic; half a glass of dry white wine; salt, freshly ground pepper; salt, freshly ground pepper

Pigeon de Bresse farci crème forestière

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 large or 4 smaller domesticated pigeons, with their livers and hearts
100 g (3½ oz)

Europe
France
Main course
Gluten-free
Autumn

Method

Boning and stuffing the pigeons

Bone the pigeons, starting by cutting them open along the back so that the breast bones can be removed from inside. Leave the leg and wing bones in place. Keep the hearts and livers for the farce. Reserve the carcasses.

Put the hearts, livers, foie gras and ham into a food processor and reduce to a purée