Stuffed pigeons


  • 4 gutted pigeons
  • 4 slices of toast bread
  • 200 grams minced chicken breast
  • 50 milliliters vegetable stock
  • salt
  • white pepper
  • 2 shallots
  • 10 sprigs of parsley
  • 0.25 bunch of chervil
  • 50 grams butter
  • 50 grams butter
  • 200 grams cream
  • 200 milliliters rose wine
  • 200 milliliters vegetable stock
  • 20 grams dried porcini
  • 20 grams butter

Preparation method (receipt)

Grate pigeons pepper. Chop the shallots, fry gently in melted butter cool. Crumble toast bread, mix with shallots, vegetable broth, chicken meat, peppers, parsley and chervil. White mushrooms soak in pink wine. Fill pigeons minced chicken and sew up the hole. Put them in a clay brazier, add butter, clarified butter, mushrooms, wine and broth. Close the lid and cooking at a temperature of 190 degrees Celsius about 80 minutes. Open the lid and bake for another 12-15 minutes. Remove the pigeons, and the sauce dilute the cream, salt and pepper.

pigeon toast bread chicken breast chicken broth salt white pepper shallot parsley chervil melted butter butter cream pink wine white mushrooms