Ingredients

Ingredients For the pigeons

• 4 squab pigeons, cleaned, with livers

• 40g/1½oz clarified butter, plus extra to serve

For the salt pastry crust

• 1kg/2lb 3oz strong white flour, plus extra for dusting

• 600g/1lb 5oz fine table salt

• 9 free-range egg whites

• 300ml/10½fl oz water

• 8 cloves

• 2 free-range egg yolks

• 1 tbsp milk

• pinch caster sugar

• 1 handful rock salt

For the sauce

• 20g/1oz unsalted butter

• 4 shallots, finely chopped

• 100g/3½ button mushrooms, finely sliced

• 1 tbsp olive oil

• reserved pigeon squab necks and wings (see above)

• 4 tbsp dry Madeira wine

• 100ml/3½fl oz brown chicken stock

• salt and freshly ground black pepper

For the cabbage and mushroom fricasee

• 2 pointed cabbages, quartered

• 30g/1½oz unsalted butter

• ½ banana shallot or ¼ onion, peeled, chopped

• 1 garlic clove, peeled, puréed

• 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)

• 100ml/3½fl oz dry white wine

• 10g/½oz fresh flat-leaf parsley leaves, roughly chopped

• 15ml/1fl oz lemon juice

• 4 pinches sea salt

• 4 pinches freshly ground black pepper

• Special equipment: kitchen string, electric mixer with a dough hook

Description

Recipe Uses 4 Squab Pigeons, Cleaned, With Livers, 40g/1½oz Clarified Butter, Plus Extra To Serve, 1kg/2lb 3oz Strong White Flour, Plus Extra For...

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