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Serves 12
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
Method
Heat the butter in a pan until it foams. Throw in the pigeon breasts with the sage, allowing them to cook gently for about two minutes per side, then take them out to rest. Place the chicken livers in the pan and cook for three minutes, adding more butter if necessary.
Now pour the sherry vinegar and cognac into the pan. Season. Chop the pigeon breasts up a little and pour the lot into a food processor. Whizz until the pigeon pate mix is really fine, then add the melted butter in a steady stream (if it looks like it is going to split, stop).
Now pour in the cream and stop whizzing. Taste for seasoning and pour into a serving dish. Cover with more melted butter and chill for a day. Serve the pigeon pâté with toast and home-made piccalilli.
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
Method
Heat the butter in a pan until it foams. Throw in the pigeon breasts with the sage, allowing them to cook gently for about two minutes per side, then take them out to rest. Place the chicken livers in the pan and cook for three minutes, adding more butter if necessary.
Now pour the sherry vinegar and cognac into the pan. Season. Chop the pigeon breasts up a little and pour the lot into a food processor. Whizz until the pigeon pate mix is really fine, then add the melted butter in a steady stream (if it looks like it is going to split, stop).
Now pour in the cream and stop whizzing. Taste for seasoning and pour into a serving dish. Cover with more melted butter and chill for a day. Serve the pigeon pâté with toast and home-made piccalilli.
