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Pigeons Baked in a Salt Pastry Crust with Cabbage and Mushroom Fricassée

Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.

MushroomsGameFine DiningSpecial OccasionPigeon
Estimated Nutrition
Calories
1904.6
kcal / serving
7618.4 kcal total
Carbs
296.1g
per serving
1184.4 g total
Fat
39.1g
per serving
156.2 g total
Protein
87.2g
per serving
348.6 g total
Cook Time
140
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
Dairy
40
g
Butter
clarified
9
piece
Egg White
free-range
2
piece
Egg Yolk
free-range
15
ml
Milk
20
g
Butter
unsalted
30
g
Butter
unsalted
Fruits
15
ml
Lemon Juice
GrainsCereals
1
kg
White Flour
strong
Liquids
300
ml
Water
60
ml
Madeira Wine
dry
100
ml
Chicken Stock
brown
100
ml
White Wine
dry
Meat
4
piece
Squab Pigeon
cleaned, with livers
NutsSeeds
600
g
Table Salt
fine
8
piece
Cloves
whole
1
handful
Rock Salt
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
piece
Garlic
puréed
10
g
Flat leaf Parsley
fresh, roughly chopped
OilsFats
15
ml
Olive Oil
Vegetables
4
piece
Shallots
finely chopped
100
g
Button Mushrooms
finely sliced
2
piece
Pointed Cabbage
quartered
0.5
piece
Banana Shallot
peeled and chopped
400
g
Wild Mushrooms
mixed (pied de mouton, girolle, chanterelle, trompette de la mort)

Method

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