Boiled Squab With Foie Gras Sauce

Cut 200 g of foie gras into small cubes. Chop the liver of the pigeons. Soak the crumbled bread in the milk, then wring it out and put it in a bowl with the foie gras, the pigeon liver, the truffle fragments (reserve the juice), an egg white, the parsley, salt and pepper. Mix, then stuff the pigeons with this preparation. Close the opening with a wooden spade.

Brown the pigeons in butter in a casserole dish, turning them to brown them on all sides. Cover and cook for 15 minutes; remove from the pan and cool on a plate. Preheat the oven to 210°C. Divide the puff pastry into four portions and roll them out thinly on a floured surface.

Place a pigeon on each portion, breast side down, after removing the stick. Cover them with pastry and trim the excess. Place them upside down on a baking sheet. Cut out patterns from the puff pastry scraps and stick them on the pigeons in the crust. Brush the pastry with egg yolk and a spoonful of water. Bake in the oven for 30 minutes.

Cook the frozen vegetable brunoise for 8 minutes in a pot of boiling salted water; drain. Pour the juice from the pigeons into the casserole. Add the rest of the foie gras cut into pieces and let it melt over low heat. Add the truffle juice and the liquid cream, and adjust the seasoning.

Pour a bed of sauce into a hot serving dish. Arrange the squabs on top, and garnish with vegetable brunoise. Cut a slice of puff pastry with scissors, place it on the side puff pastry, and serve. Our advice : Save time by using already rolled-out puff pastry. Count on one disk for two squabs. Pure butter, it will be much tastier. Squabs are ideal for one person when they reach about 350 g. Choose four birds of equal weight to ensure even cooking.