Pigeon Aspic With Truffle And Foie gras

Preparation:

Preparation: Prepare a jelly with pigeon broth and fill an aspic mold that you have kept in the refrigerator with a thin layer of jelly so that the jelly, in contact with the cold walls of the mould, congeals instantly. Put the mold back in the refrigerator. Bone the pigeons and sauté them in a pan, then scallop the breasts. When the jelly has set, place a slice of black truffle in the center of the mould, line the sides with the slices of scalloped pigeon breast, and fill with pieces of truffle and a terrine of foie gras. Accompany with a lively salad of cut vegetables, dill, chives and pigeon legs cut into very fine julienne strips. Reduce the molded wine by half with a bay leaf and the shallot. Remove the bay leaf, pass through a chinois and add the oil, stirring with a whisk. Season with salt and pepper and pour this emulsion on the plate.