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Gordon Ramsay's pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farci

11 September 2006
Gordon Ramsay's pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farci

INGREDIENTS

(serves four)

For the cèpe consommé

100g shallots
75g dried cèpes
1 bay leaf
1 sprig of thyme
Black peppercorns
1 litre chicken stock

For the clarification
1 chicken leg, boned and minced
25g shallots, minced
25g carrots, minced
50g dried cèpes, minced
1 bay leaf
1 sprig of thyme
Black peppercorns
1 celery stick, minced
2 egg whites, beaten
Chopped truffle
Seasoning
12 baby carrots, prepped
6 baby navets
4 baby leeks
50g peas
50g broad beans
1 celery stick
4 pigeons (450-500g)

METHOD

To prepare the cèpe consommé sweat shallots until golden brown add cèpes bay leaf thyme and peppercorns and cook out. Add chicken stock and simmer for 25 minutes. Strain stock and allow to cool.

Mix the clarification ingredients add egg whites and mix well. Add this to cèpe stock and bring to the boil stirring constantly. Simmer for 20 minutes then pass through a muslin leaving the crust in the pan. Finish with chopped truffle and seasoning.

Prepare blanch and refresh all the baby vegetables in water. Trim and clean the pigeon removing the innards. Poach pigeon in chicken stock or cèpe consommé for six to seven minutes. Allow pigeon to rest for five minutes then remove from the bone.

Reheat pigeon and vegetables in consommé and serve in a bowl.

Gordon Ramsay

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