Stéphane Reynaud

Pigeons Lucien Tendret

Lucien Tendret’s Pigeons

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Farm pigeons 6
  • Good-looking green asparagus spears 18
  • Slices of country-style bread 6

Method

  1. Remove the pigeons’ innards.
  2. Cook the livers with the hearts, chopped shallot and juniper berries, then process the mixture with the butter and season.
  3. Boil the asparagus spears in salted water, keeping them crisp.
  4. Cook the seasoned pigeons in a heavy-based saucepan for about 15 minutes (depending on their size) and allow them to rest for 5