Wood Pigeons en Salmis

Ingredients

• Wood pigeons (pigeons ramiers)
• Mushroom cooking liquor (cuisson de champignons)
• Small mushroom caps
• Truffle slices
• Sauce Salmis
• Croûtons cut in hearts
• Butter
• Farce gratin

Instructions

1. Roast the pigeons three quarters through.
2. Take off the legs and fillets, trim them and remove the skin, keeping skins and carcasses.
3. Range the pieces in a sauté pan with a little mushroom cooking liquor, 4 small mushroom caps and 4 slices of truffle per pigeon; keep hot without boiling.
4. With the skins and chopped carcasses, prepare a sauce Salmis.
5. Add the sauce to the pigeons and heat without letting it boil.
6. Dress the salmis and surround it with small heart-shaped croûtons fried in butter and masked with farce gratin.