Summary

Ingredients

• 4 pigeon (s), ready to cook
• 4 slices toast bread (whole grain), debarked
• 200 g chicken breast fillet (s), minced
• 50 ml poultry broth
• salt
• Pepper, white, ground in a mortar
• 2 shallot (s), finely diced
• 10 stalk / s parsley, smooth, the leaves finely chopped
• 0.25 ¼ bunch chervil, finely chopped
• 50 g clarified butter
• 50 g butter
• 200 g cream
• 200 ml wine (rose wine)
• 200 ml vegetable stock
• 20 g porcini mushrooms, dried
• 20 g clarified butter

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Instructions

1. Season the pigeons from the inside with the pepper. Sweat the shallots in 20 g clarified butter and leave to cool. Crumble the slices of toast and mix with the poultry stock. Soak the porcini mushrooms in the rose wine. Add shallots to the toast. Also add the chicken to the toast. Knead everything with salt, pepper, parsley and chervil.
2. Now fill this chicken meat mixture into the pigeons and sew up the flutter men.
3. Now put the pigeons in a soaked Roman pot and fill up with the butter, the 50 g clarified butter, the porcini rose wine, and the vegetable stock. Cook with the lid closed at 190 ° C for approx. 80 minutes. Then remove the lid and pour the gravy into a saucepan.
4. Brown the pigeons in the open Roman pot for another 12-15 minutes at 190 ° C.
5. In the meantime, add the cream to the meat stock, reduce a little and season with salt and pepper.
6. Vegetable ribbon noodles go well with it.