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.
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
Dairy
Fruits
15
ml
GrainsCereals
1
kg
White Flour
strong
Liquids
Meat
4
piece
Squab Pigeon
cleaned, with livers
NutsSeeds
600
g
Table Salt
fine
8
piece
Clove
whole
1
handful
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
Vegetables
4
piece
Shallot
finely chopped
100
g
Button Mushroom
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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