Velouté à la Colombine

Ingredients

• 2 pigeons
• butter
• 1 litre and a half clear poultry Velouté
• 4 grains of anise
• liaison
• pigeon forcemeat with cream (garnish)

Instructions

1. Stiffen 2 well-fleshed pigeons in butter without letting them colour at all.
2. Add them to 1 litre and a half of clear poultry Velouté with 4 crushed grains of anise, and finish cooking them gently.
3. Bone them as soon as they are cooked and reserve 3 fillets for the garnish.
4. Pound the rest of the flesh finely, return it to the Velouté, and pass through the tammy.
5. Heat, and complete at the moment with liaison and butter.
6. Garnish with the reserved fillets cut in fine julienne and small quenelles of pigeon forcemeat with cream.