This was a favourite of mine alot of years ago , but still golden today .
Panfry pigeon breasts until slightly under, then layer with chicken liver parfait (smooth pate). The original recipe required flash fried foie gras (hard to find in Asda).
Wrap in filo and put in hot over for 5mins .'til golden.
The sauce is a simple stock reduction with some ripe brambles to finish.
Accompanied by small roasts and seasonal vegies.
Autumn is the best .
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