Yesterday we had 48 Althorp pigeons delivered and the chefs took advantage of the lovely weather to pluck them outside. After that they were carved up and made into a terrine with wild mushrooms. We tried the result this morning and it was delicious. The pigeon has a very distinctive flavour which is perfect with the mushrooms.
It went on the blackboard at lunchtime, served with a bacon and toasted walnut salad, and was a massive hit with the customers.
No comments:
Post a Comment