How to make pigeon pate

How to make pigeon pate

www.thefield.co.uk

Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate

View full recipe on www.thefield.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.

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Cooking tools:

  • Skillet
  • Food processor
  • Chef's knife
  • Cutting board
  • Serving platter
  • Stove
  • Refrigerator
  • Measuring spoon
  • Measuring cup
  • Spatula

Ingredients

  • Butter to fry with
  • 10 pigeon breasts
  • 12 fresh sage leaves, chopped
  • 200g (7oz) chicken livers
  • A splash of sherry vinegar
  • 1 tbsp cognac
  • Salt
  • pepper
  • 200g (7oz) melted butter
  • 100ml (4fl oz) double cream
  • Melted butter for topping

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