Roast Pigeon with Eggplant and Asparagus from Tony Bilson's Recipe Book by Tony Bilson
Bone the squab and spread them skin side down. Sprinkle the flesh with the marjoram and thyme and season with salt and pepper. Reshape the squab and secure with cane skewers. Season, brush with but...
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Cooking tools:
- Chef's knife
- Cutting board
- Skewer
- Pastry brush
- Roasting pan
- Oven
Ingredients
- 60 ml olive oil
- 2-3 eggplants
- 36 asparagus spears
- 250 ml semillon
- 150 ml demi-glace
- 6 cloves garlic
- 6 cardamom seeds, crushed
- salt
- pepper
- 50 g butter, melted
- 6 sprigs thyme
- 6 squab
- 6 sprigs marjoram
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