| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 3 |
|
Squab pigeons |
| 3 |
|
40 g; (1 1/2oz) slices |
|
|
; fresh goose liver |
| 90 |
g |
Frozen broad beans; (3oz) |
| 400 |
ml |
Jus; (15fl oz) |
| 4 |
tb |
Truffle oil; (50ml) |
| 20 |
g |
Black truffles; (3/4oz) |
| 450 |
g |
Potatoes; (1lb) |
INSTRUCTIONS
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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