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Pigeon with Wild Fountain Cress- - Ask your butcher to prepare the pigeon fillets, cutting them in half.
- Place the half-pigeons in a large bowl the day before your prepare the recipe. Add 1 pint milk and let it soak for 12 hours in the refrigerator.
- Reduce the vegetable bouillon on full flame.
- Wash the wild cress with lightly vinegared water. Spin-dry.
- Mince half of it and blanch for 3-4 minutes in the bouillon.
- Add 0.85 cups milk. Reduce to ¼. Salt, pepper and mix, keeping it warm.
- Cut the half pigeons, where the wings join the legs. Salt and pepper.
- Put it on a plate to roast with 0.42 cups milk.
- Cook the skin side 4 in below the oven grill for 6-8 minutes, depending on their size, until the skin is crusty and the milk reduced. (While cooking, the milk absorbs the remaining blood and unbends the thin fibres)
- Turn them around so that the rest-blood circulates in the chairs. Keep it warm.
- Incorporate the crème fraiche into the sauce. Boil and add the rest of the wild cress.
- Mix by adding butter and put it in the Chinese tin-plate.
- Continue to reduce it, if you prefer a more syrup-like sauce.
- Reheat well the pigeons, but without cooking, skin side facing up.
- Place 2 hot wings and legs on each serving dish with sauce and Guerand salt.
- Decorate with wild cress leafs.
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