lacquered pigeon with applesauce
Honey Syrup: Boil the granulated sugar and water into a soft caramel and add honey. Fry the fillets briefly in butter and place them in a baking dish. Top them with honey syrup. Place the dish in an oven at 185°C. Moisten the fillets repeatedly until well coated. Apple sauce: let the apple, divided into wedges cook with sugar and water until sauce and blend. For the mousse: sauté the carrot and shallot in butter. Add poultry livers and cook until tender. Season with salt, pepper and cayenne. Add chicken stock and soaked gelatine sheets.
Mix and strain. Let cool and add half whipped cream. This should have a relatively solid mass as a result. Let set in the refrigerator. Cut extra thin slices of gingerbread and toast them. Make it sandwiches with mousse. Fry the mushrooms. Toast and crumble the gingerbread. On the dinner plate: put a piece of mousse toast upright on the narrowest side of it. Divide the sliced fillets on the plate. Spread all the other ingredients sloppy on the dish: honey syrup, balsamic cream, apple sauce, mushrooms, crumbled gingerbread, chives, Parmesan flakes, curly endive. Serve with a potato preparation of your choice.
Gruyere cheese Parmesan chestnut mushrooms curly endive chives chopped carrots chopped shallot gelatine sheets Spices mix: ginger cardamom star anise salt & pepper

lacquered pigeon with applesauce

and crispy gingerbread

Nederlands - français
gingerbread apple sugar honey white wine chicken livers poultry stock butter cayenne pepper pigeon fillets balsamic cream potatoes garlic cream
ingredients - info
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Belgian Cuisine and more creative cooking
Honey Syrup: Boil the granulated sugar and water into a soft caramel and add honey. Fry the fillets briefly in butter and place them in a baking dish. Top them with honey syrup. Place the dish in an oven at 185°C. Moisten the fillets repeatedly until well coated. Apple sauce: let the apple, divided into wedges cook with sugar and water until sauce and blend. For the mousse: sauté the carrot and shallot in butter. Add poultry livers and cook until tender. Season with salt, pepper and cayenne. Add chicken stock and soaked gelatine sheets.
Mix and strain. Let cool and add half whipped cream. This should have a relatively solid mass as a result. Let set in the refrigerator. Cut extra thin slices of gingerbread and toast them. Make it sandwiches with mousse. Fry the mushrooms. Toast and crumble the gingerbread. On the dinner plate: put a piece of mousse toast upright on the narrowest side of it. Divide the sliced fillets on the plate. Spread all the other ingredients sloppy on the dish: honey syrup, balsamic cream, apple sauce, mushrooms, crumbled gingerbread, chives, Parmesan flakes, curly endive. Serve with a potato preparation of your choice.
Gruyere cheese Parmesan chestnut mushrooms curly endive chives chopped carrots chopped shallot gelatine sheets Spices mix: ginger cardamom star anise salt & pepper

lacquered pigeon

with applesauce

and crispy

gingerbread

gingerbread apple sugar honey white wine chicken livers poultry stock butter cayenne pepper pigeon fillets balsamic cream potatoes garlic cream
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Belgian Cuisine and more creative cooking DIRECTIONS INGREDIENTS