the market<\/p>\n
For 10 people, you need:
\n\u2022 5 pigeons 430 g per piece
\n\u2022 300 g foie gras,
\n\u2022 100 g white truffle summer,
\n\u2022 1 kale,
\n\u2022 80 g of bacon,
\n\u2022 1 kg of puff pastry,
\n\u2022 60 g butter,
\n\u2022 1 egg,
\n\u2022 1\/2 l white background.<\/p>\n
For the sauce:
\n\u2022 50 grams of black truffles,
\n\u2022 100 g foie gras cubes,
\n\u2022 3 cloves garlic,
\n\u2022 1 onion.<\/p>\n
Truffle Variety: black truffle
\nWine suggestion: a Ch\u00e2teauneuf-du-Pape, a Mont Redon 1995<\/p>\n
P R O G R E S S I O N
\nYou must choose your pigeons: a flexible spout, plump flesh, pink or gray skin and tender legs, otherwise it is too old!<\/p>\n
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.<\/p>\n
You boneless your pigeons without damaging the flesh, you shall have the nets, thighs and thou wilt put away the skin.
\nOn 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.
\nYou close the dough and you gild with egg yolk. You let cook for 15 minutes in the oven at gas mark 6 (200 \u00b0 C).<\/p>\n
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.<\/p>\n
When ready you add your diced foie gras and a nice grated black truffle before serving.
\nIf you’re really hungry, you accompany this pigeon with foie gras and truffles, a variegated wood mushrooms saut\u00e9ed in oil: some milk caps, the bloat, perhaps chanterelle!<\/p>\n","protected":false},"excerpt":{"rendered":"
Pigeon laminated Stuffed Cabbage and Foie Gras and Truffles Tuber melanosporum the market For 10 people, you need: \u2022 5 pigeons 430 g per piece..<\/p>\n","protected":false},"author":1,"featured_media":2731,"parent":2222,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"blog\/page-templates\/full-width.php","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Chez Bruno - Nos recettes - Pigeon laminated Stuffed Cabbage","_seopress_titles_desc":"Chez Bruno welcomes you in an elegant and warm setting for a moment of intense culinary pleasure.","_seopress_robots_index":"","footnotes":""},"class_list":["post-2248","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/comments?post=2248"}],"version-history":[{"count":3,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2248\/revisions"}],"predecessor-version":[{"id":4601,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2248\/revisions\/4601"}],"up":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media\/2731"}],"wp:attachment":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media?parent=2248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}