Difficulty:[usr 2]
Dress, gut, flame and bridle the pigeon
Peel, clean all the vegetables, cook separately, set aside.
On a lobe of foie gras remove the central vein;
Sauté the mushrooms in butter with the chopped shallots, salt and pepper.
Reduce the chicken broth (25 cl), cream
Bake the seasoned pigeon in an oven at 200°C
Pan-fry the foie gras with salt and pepper
Mix the remaining chicken broth with the remaining cream, add all the vegetables, except the mushrooms
Serve in a casserole, pigeon, mushrooms, poultry jus and in a separate vegetable dish, the vegetables and the creamy sauce.
At this season, replace the vegetables with whatever you find:baby turnips, baby onions, carrots, etc.
Source:Food Service Dairy Company
