👨🍳 Method
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1
Preheat the oven to 200°C.
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2
Cut the breasts from the wood pigeons.
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3
Chop the rest of the carcass very finely.
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4
Cut 100 grams carrot and 100 grams celery very finely.
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5
Place the wood pigeon carcasses on a baking tray and place in the oven for 10 minutes.
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6
Take the tray out of the oven and distribute the finely chopped vegetables over it.
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7
Now spread 50 grams tomato puree over it.
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8
Return to the oven for 5 minutes.
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9
Now transfer everything to a cooking pot.
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10
Pour off the fat from the baking tray and loosen the browned bits with some poultry stock.
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11
Pour this also into the cooking pot and pour the rest of the poultry stock in.
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12
Season with thyme and bay leaf and bring to a boil.
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13
Let this simmer gently for an hour.
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14
Strain everything through a sieve and cool quickly.
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15
Roughly chop the fillets and put them in a blender.
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16
Add the rest of the carrot, celery, garlic, leek, egg whites and tomato puree.
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17
Mix everything thoroughly.
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18
Transfer this to a cooking pot and cover with the pigeon stock.
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19
Bring to a boil on high heat with constant stirring.
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20
Once it stops boiling, do not stir and let simmer on a low heat.
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21
Let a crust form.
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22
Make a hole with a ladle and during the gentle simmering process regularly baste the crust with the stock.
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23
Sprinkle some cayenne pepper on the crust.
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24
Cooking time 1 hour to 1.5 hours.
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25
The cooking time is complete when the crust begins to sink to the bottom.
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26
Cut the mushrooms into very thin slices.
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27
Meanwhile boil a kitchen towel to remove all soap residue.
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28
Put this towel in a large sieve.
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29
Pour the entire contents through the sieve and let everything drain well, certainly do not press otherwise it will become cloudy.
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30
Bring back to a boil and season with salt and cayenne pepper.
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31
Poach the mushrooms in it.
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32
Serve in small consommé cups.
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