Recipes
CHATEAU L’EVANGILE
Pigeons with harvester's potatoes
Created by the Chef at Lafite
Ingredients
- 2 pigeons
- 1 kg good quality potatoes
32 thin slices of smoked bacon
50 g grated parmesan
2 shallots
1 garlic clove
4 basil leaves
- 1 tablespoon finely-chopped chervil
- 1 tablespoon finely-chopped parsley
- 2 sage leaves
- 40g butter
- Wine vinegar
- 50cl chicken stock
- Espelette pimiento powder
- Salt and pepper
For 4 persons Preparation time: 1h30 | Cooking time: 1h50
Dress and bone the pigeons, flatten them out, remove the liver and heart and set aside with the bones. Peel the potatoes, and shape them in cylinder form, about 3cm in diameter.
Remove the rind and cartilage from the slices of bacon, and remove the stalks from the chervil, parsley, sage and basil. Brown the pigeon carcasses in oil, add the garlic and continue cooking. Then add the sliced rounds of shallots and the stock, reduce and strain.
Line small non-stick moulds with bacon (4 slices in one direction and 4 perpendicular to them).
Slice the shaped potatoes thinly and place them in the moulds in a rose pattern, once in one direction and a second time in the other. Add the grated parmesan, salt and pepper.
Fold the bacon over to cover and cook in the oven at 175° C for 25 minutes.
Season the pigeons, brown them and complete the cooking in the oven until medium rare. Crush the livers and hearts, heat the pigeon juices and blend together. Do not boil. Add the chopped herbs, Espelette pimiento powder, a dash of wine vinegar and salt and pepper.
Serve a half pigeon and a half potato with a ribbon of sauce.
Serve with a ten-year old Château L’Evangile
