How to make pigeon pate - The Field
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
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.
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 and pepper
- 200g (7oz) melted butter
- 100ml (4fl oz) double cream
- Melted butter for topping
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