Roast Pigeon And Goose Liver on Truffle Potatoes with Broad

1 servings

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Roast Pigeon And Goose Liver on Truffle Potatoes with Broad Ingredients

3 Squab pigeons	400 ml Jus; (15fl oz)
3 40 g; (1 1/2oz) slices	4 tb Truffle oil; (50ml)
; fresh goose liver	20 g Black truffles; (3/4oz)
90 g Frozen broad beans; (3oz)	450 g Potatoes; (1lb)

Instructions for Roast Pigeon And Goose Liver on Truffle Potatoes with Broad

Roast the squab pigeon. Cook the potatoes in their skins. Cook the broad beans and skin. Peel the potatoes and crush with oil and truffle. Section the pigeon and dress dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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