It is best to obtain pigeons that have been eviscerated but contain all the giblets—heart, liver, gizzard, and lungs. If these are unavailable, the pigeon livers can be used alone. This dish is particularly good with fresh boiled and buttered fava beans.
|garlic cloves, peeled|
|oil||as needed||as needed|
|brown chicken stock or other stock (or more as needed)|
|small bouquet garni|
|juniper berries, crushed and chopped|
|marc or grappa|
|salt and pepper||to taste||to taste|
Stabilize the sauce with
Foie gras can also be worked into the butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.