Ingredients

Ingredients For the braised cabbage

• ½ head red cabbage, shredded

• 75g/2½oz demerara sugar

• 150ml/5fl oz malt vinegar

• 200ml/7fl oz vegetable stock

• salt and freshly ground black pepper

For the potatoes

• 8 large charlotte potatoes, peeled

• 500ml/17½fl oz vegetable stock

• 100ml/3½fl oz milk

• 50g/2oz butter

• 2 sprigs fresh thyme

• salt and freshly ground black pepper

For the pigeon

• 2 French Bresse pigeons, with livers

• 200g/7oz duck fat

• 2 garlic cloves, crushed

• 2 sprigs fresh thyme

• 1 small chicken breast

• 100ml/3½fl oz double cream

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh parsley

• salt and freshly ground black pepper

• 50g/2oz butter

• 4 medium field mushrooms, trimmed

• 12 slices of prosciutto

• 1-2 tbsp olive oil

For the sauce

• 1-2 tbsp vegetable oil

• trimmings and bones from the pigeons

• 2 shallots, chopped

• 2 garlic cloves, chopped

• 1 sprig fresh thyme

• 150ml/5fl oz port

• 500ml/17½fl oz veal stock

• knob of butter

• 1 tbsp chopped fresh chives

For the pâté croutons

• 1 tbsp olive oil

• 1 shallot, finely chopped

• 2 chicken livers

• 100ml/3½fl oz Madeira wine

• 100ml/3½fl oz brandy

• salt and freshly ground black pepper

• 4 thin slices baguette, toasted

• 1 tbsp chopped fresh chives

For the spinach

• few handfuls spinach

• knob of butter

• salt and freshly ground black pepper

Description

The Pigeon Breasts Are Wrapped Up In Prosciutto With Mushrooms And A Chicken Cream, And Poached Before Being Pan-fried.

View Full Recipe