175 ml/6 fl oz Armagnac brandy
2 pigeons, boned, livers reserved
100 g/3 1/2 oz chicken livers, trimmed
200 ml/7 fl oz double cream, whipped
3 shallots, finely chopped
1 sprig fresh flat-leaf parsley, finely chopped
100 ml/34 fl oz white wine vinegar
2 teaspoons trufflie pāté
1 tablespoon Dijon mustard
1 teaspoon sugar
100 g/3 1/2 oz goose liver, sliced
135 ml/4 1/2 fl oz olive oil
crackers, to serve


1.Pour the Armagnac into a bowl and stir in the sugar d salt and pepper to taste. Chop the pigeon meat and ld to the bowl with the pigeon livers, goose liver and icken livers.
2.Set aside to marinate for 12 hours. Heat 3 tablespoons of the olive oil in a large frying pan. Drain ail the meat, reserving the marinade, and add to the pan
3.Cook over a medium heat, stirring frequentiy and gradually adding the reserved marinade. Season with salt and pepper to taste, remove the pan from the heat and leave to cool. Mince all the meat with a mincer or in a food processor and place in a bowl.
4. Gently fold in the whipped cream, cover and chill in the refrigerator for 12 hours. Mearnwhile, mix together the shallots, parsley, the remaining olive oil, the vinegar, truffle pâté and mustard.
5. Store in the refrigerator until required. To serve scoop almond-shaped balls from the pigeon mousse, using 2 dessertspoons, and put 2 on each individual plate.
6.Sprinkle with the vinaigrette and serve with crackers.

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