Pigeon Rossini Recipe - Great British Chefs

Ingredients

• 4 pigeons, each weighing 450g
• 300g of raw foie gras, cut into 4 even pieces
• 20g of butter
• olive oil
• flaky sea salt
• 2 egg whites
• 1 celeriac
• 500g of salt
• 2 sage stalks, chopped
• 1/2 white onion, diced
• oil
• salt
• pepper
• 1 sheet of feuille de brick pastry
• 40g of raw foie gras
• 500g of spinach
• 500ml of double cream
• 20g of butter, melted
• 50g of truffle, preferably Périgord
• 200ml of Madeira
• 200ml of port
• 200ml of brandy
• 2l brown chicken stock