Pigeonneaux Paradis
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Clarified Butter110 g
Carrot (sliced)110 g
Onion (sliced)110 g
Celery (sliced)60 g
Sherry (dry)40 g
Flour110 g
Madeira Wine2 tbsps
Red Currant Jelly110 g
Red Wine1 tbsp
Lemon JuiceDirections:
1
Wash inside of hens and dry thoroughly
2
Cut off wings, chop and reserve
3
Halve hens by cutting through back of either side of back bone
4
Preheat oven to 400 degrees F
5
Heat 1/4 cup clarified butter over high heat in baking dish
6
Add wing pieces and fry
7
Stir in carrot, onion and celery and continue to fry
8
Place hen halves on bed of vegetables and add sherry
9
Season with salt and white pepper and baste with a little clarified butter
10
Roast on middle shelf of oven for 45 minutes
11
Melt scant 1/4 cup clarified butter in saucepan
12
Stir in flour and cook until it browns, but don't let it burn
13
Add madiera and veal stock
14
Stir in jelly and juice from truffle
15
Bring to a boil, then simmer over low heat for 40 minutes or until hens are cooked
16
Remove hens to a warm platter
17
To finish sauce, add red wine and lemon juice to pan
18
Pour this over vegetables in roasting pan, bring to boil, skim and sieve into clean pan
19
Discard vegetables
20
Sprinkle hens with grapes and sliced truffle
21
Garnish with parsley
22
Serve with sauce