Main course: Pear pigeons with chocolate sauce
Ingredients (for 6 people)
12 small turnips
2 tbsp. tablespoons sugar
50 g of butter
For the sauce:
25 cl of red wine
10 cl of broth poultry
2 cloves garlic
2 tbsp. bitter cocoa
3 c. sugar coffee
1 C. balsamic vinegar
2 tbsp. liquid cream
6 squares of chocolate black pastry
90 g of butter
Preheat the oven th 7/8 (220 °).
Melt 25 grams of butter in a pan. Put the turnips to brown, powder them with sugar. Salt, cover. Cook gently for 20 minutes.
Peel and cut pears in neighborhoods. Melt the remaining butter in a pan. Give them the pears.
Place the pigeons in a dish, salt and pepper. Sprinkle with oil, bake. Cook for 20 minutes.
Peel and chop the garlic and shallot. Melt 10 grams of butter in a saucepan. Add garlic and shallot to sweat 10 minutes. Pour the wine and broth, let reduce almost to dry.
Sieve and put the juice in the pan over low heat. Add the cocoa, sugar, vinegar, cream and chocolate. Melt while mixing.
Remove the sauce from the heat and stir in the butter.
Take the pigeons out of the oven, cut them in half.
Serve pigeons with turnips and pears, drizzled with a drizzle of sauce chocolate.