by ABerger
Recipe for 4: 4 pigeons, extra virgin olive oil, salt and pepper, salt, 1 apple, 30 g carrots, 30 g celery, 20 g sugar, 200 ml passion fruit juice (preferably fresh), 200 ml red wine, 550 ml water, 50 ml port, 50 ml red wine, 20 ml sapa (cooked grape must)
Recipe for 4: 1 tablespoon carrot purée, 2 tablespoons peanut oil, salt and freshly ground pepper, 500 g (4 portions) of pike-perch, skin on, 300 g shallots, 300 g butter, 40 g...
Recipe for 2: 2 tablespoons butter, 4 boned pigeon (squab) halves, fine salt, freshly ground black pepper, 1 order squab sauce
Recipe for 2: 2 tablespoons butter, 4 boned pigeon (squab) halves, fine salt, freshly ground black pepper, 1 order sauce de pigeonneau, 1 order légumes de saison, 1 small shall...
Recipe for 2: bones from 2 young pigeons (squabs), 1 plum tomato, seeded and chopped, ½ white onion, chopped, 1 small carrot, peeled and chopped, ½ stalk celery, ...
Recipe for 2: coarse salt, 1 tablespoon butter, 1 sprig fresh parsley, 1 sprig fresh thyme, 1 small leaf fresh bay, freshly ground black pepper, 1 teaspoon cognac, flamed, 2 ta...
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