Roasted Pigeon, Morels in Fallot Hot Mustard Cream

Roasted Pigeon, Morels in Fallot Hot Mustard Cream


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Serves 4

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


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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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