2 pigeons of 450 g each
320 g fresh morels
120 g shelled beans, blanched
120 g shelled peas, blanched
40 g Fallot hot mustard
25 cl liquid cream
salt, pepper, butter, star Phlox
Gut and dress the pigeons, brown them in the butter, season and then put them in an oven at 165°C for 7 mins.
Wash and pan-sear the morels in butter, add the cream, the Fallot hot mustard and season.
Add the broad beans (served green) and peas when serving.
De-bone the pigeons, separate the pieces and serve.
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Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
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Roasted Pigeon, Morels in Fallot Hot Mustard Cream
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