Roast pigeon and goose liver on truffle potatoes with broad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Squab pigeons | |
| 3 | 40 g; (1 1/2oz) slices | |
| ; fresh goose liver | ||
| 90 | grams | Frozen broad beans; (3oz) |
| 400 | millilitres | Jus; (15fl oz) |
| 4 | tablespoons | Truffle oil; (50ml) |
| 20 | grams | Black truffles; (3/4oz) |
| 450 | grams | Potatoes; (1lb) |
Directions
Roast the squab pigeon. Cook the potatoes in their skins. Cook the broad beans and skin. Peel the potatoes and crush with oil and truffle. Section the pigeon and dress dish.
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Converted by MM_Buster v2.0l.