Pigeon laminated Stuffed Cabbage and Foie Gras and Truffles Tuber melanosporum
For 10 people, you need:
• 5 pigeons 430 g per piece
• 300 g foie gras,
• 100 g white truffle summer,
• 1 kale,
• 80 g of bacon,
• 1 kg of puff pastry,
• 60 g butter,
• 1 egg,
• 1/2 l white background.
For the sauce:
• 50 grams of black truffles,
• 100 g foie gras cubes,
• 3 cloves garlic,
• 1 onion.
Truffle Variety: black truffle
Wine suggestion: a Châteauneuf-du-Pape, a Mont Redon 1995
P R O G R E S S I O N
You must choose your pigeons: a flexible spout, plump flesh, pink or gray skin and tender legs, otherwise it is too old!
You thinly sliced cabbage thy, thou blanched and drained thou. In a saucepan you do return the diced bacon, you add the cabbage with butter and white background: you leave cooking about 20 minutes and you drained again.
You boneless your pigeons without damaging the flesh, you shall have the nets, thighs and thou wilt put away the skin.
On a round of puff pastry 10 centimeters in diameter, you willing: a pigeon net, white truffles chopped a piece of foie gras, boneless thigh, cabbage, you SEASONED.
You close the dough and you gild with egg yolk. You let cook for 15 minutes in the oven at gas mark 6 (200 ° C).
On the other hand, you have prepared the sauce you make back the carcasses of pigeons 5, you let them brown well, and you deposit garlic and onion. You scoured the excess surface of your sauce and you wet with 3 liters of water: you let simmer to reduce your sauce to desired consistency for a topping of your laminate.
When ready you add your diced foie gras and a nice grated black truffle before serving.
If you’re really hungry, you accompany this pigeon with foie gras and truffles, a variegated wood mushrooms sautéed in oil: some milk caps, the bloat, perhaps chanterelle!