Bone the pigeon and use the bones to make a little juice, reserving only the bone of the two thighs.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Pichón cokelette: |
| A pigeon 4 spinach sheets 3 gr of foie de duck 5 gr of trufa oporto brandy lamb lamb chalota cibulé salt pimient pimient |
Ingredients to make Pichón cokelette:
2. Chop and macerate the meat of the breasts, and the thighs cut them into fillets.
3. Place the news on the table, cut it into a square and on top of two of the spinach leaves.
4. Place the bone of the thigh so that it is part of it out of the news and putting layers of the macerated meat, the foie and the fillets of the picon thigh.
5. Close everything with the news giving it a thigh shape.
6. Repeat the same to make the other thigh. Development of truffle sauce: Reduction of Chalota, Brandy, Porto and Truf juice. Wet with pigeon juice and boil.
7. link and put to salt and pepper.
8. Go for fine and add the chopped truffle.
9. Termination of the plate: roast the thighs in the oven at 180 degrees for five minutes.
10. Cut the thighs in the middle and dispose of them on the plate crossing the bones.
11. Place the garrisons and sauce.
12. for 1 person.
