Aspic of pigeon with truffles and foie gras
Instructions
Prepare a gelatin with squab broth and filled with a thin layer of gelatin mold from aspic that you kept in the refrigerator so that the jelly, upon contact with the cold walls of the mould, congeal instantly.
Put back the mold in the refrigerator.
Boneless pigeons and stalk to pink, then scaloppatene breasts.
When the gelatin is wrinkled put a slice of black truffle in the middle of the mould, the walls lined with sliced pigeon breast Escalopes served, and filled with bits of truffle and foie gras Terrine.
Accompanied by a sprightly salad of cutting vegetables, dill, chives and the pigeon thighs cut into fine julienne.
You reduce the wine by half Mang with a bay leaf and the shallot Remove bay leaf, passed to the chinois and add the olive oil, stirring with a whisk.
Season with salt and pepper and pour this emulsion on the plate.
Ingredients and dosing for 4 persons
- 150 g of terrine of foie gras
- 60 g of black truffle
- 3 pigeons
- 50 cl of squab broth
- 30 g of isinglass
- Cutting vegetables
- Dill
- 400 g of chives
- 10 cl of mang wine
- 1 leaf of laurel
- 20 g of shallots
- 8 cl of oil
- Salt
- Pepper