Steamed Pigeon Breasts With Ribs

Preparation:

Preparation: Clean the ribs, wash them and blanch them briefly in salted water, then let them cool under running water, remove the central vein and spread them out on a cloth. Remove the skin and any cartilage from the breasts, wash and dry them. Roll out the ribs on the work surface, trying to form rectangles, spread the butter on them and place a breast on each rectangle. Sprinkle with salt and pepper, then wrap the meat in leaves, forming a bundle. Fill a saucepan with water and insert the appropriate steam cooking basket. Bring to the boil, then place the bundles of ribs in the basket and cook them in a covered container for 8-10 minutes. Bring the poultry stock to the boil in a saucepan with the milk and cream, then reduce the heat to low and let the mixture cook for 5 minutes. Add the bread cut into cubes, leave on the heat for a few more moments, then switch off and add the grated horseradish. Let the sauce rest for a few minutes, then pass it through a sieve and collect it back into the saucepan. Heat it gently, without letting it boil, then remove it from the heat, season it with salt, pepper and a few drops of lemon juice, finally add the whipped cream. Serve the sauce together with the bundles of ribs.