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Supreme and croquette of pigeon, foie gras and Banyuls sauce
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Ingredients
Game
4 pigeons, cleaned
Delicatessen
200g of pancetta, sliced
Fresh Meat
caul fat
20g of lardo
400g of chicken livers, or pigeon if available, diced
Dairy
1 knob of butter
100ml of milk
2 eggs, beaten
1 knob of butter
230g of butter
10g of cream
1 knob of butter
1 knob of butter
Fruit & Vegetables
1 garlic clove
1 handful of spinach
Store Cupboard
1 sprig of rosemary
100g of plain flour
100g of breadcrumbs
salt
pepper
1 pinch of Szechuan pepper
50g of sugar
salt
pepper
100g of plain flour
50g of Grue de cacao
8 dark chocolate pellets, or squares
Salad & Fresh Herbs
1 sprig of thyme
1 bay leaf
8 sprigs of micro cress
Oils & Vinegars
oil, for frying
sunflower oil, for deep-frying
Spices & Dried Herbs
10g of curry powder
1 bay leaf
Bakery
1 slice of white bread
brioche loaf, 2 thick sices
Alcohol
500ml of Banyuls wine
Beverages
10ml of brandy
20ml of port
Speciality Ingredients
4 foie gras escalopes