Honey Syrup: Boil the granulated sugar and water into a soft caramel and add honey. Fry the fillets briefly in butter and place them in a baking dish. Top them with honey syrup. Place the dish in an oven at 185°C. Moisten the fillets repeatedly until well coated. Apple sauce: let the apple, divided into wedges cook with sugar and water until sauce and blend. For the mousse: sauté the carrot and shallot in butter. Add poultry livers and cook until tender. Season with salt, pepper and cayenne. Add chicken stock and soaked gelatine leaves. Mix and strain. Let cool and add half whipped cream. This should have a relatively solid mass as a result. Let set in the refrigerator. Cut extra thin slices of gingerbread and toast them. Make it sandwiches with mousse. Fry the mushrooms. Toast and crumble the gingerbread.

Lacquered pigeon with applesauce

and crispy gingerbread

gingerbread

apple

sugar

honey

white wine

chicken livers

poultry stock

On the dinner plate: put a piece of mousse toast upright on the narrowest side of it. Divide the sliced fillets on the plate. Spread all the other ingredients sloppy on the dish: honey syrup, balsamic cream, apple sauce, mushrooms, crumbled gingerbread, chives, Parmesan flakes, curly endive. Serve with a potato preparation of your choice.

butter

cayenne pepper

pigeon fillets

balsamic cream

potatoes

garlic

cream

Gruyere cheese 

Parmesan 

chestnut

mushrooms 

curly endive 

chives chopped

carrots

chopped shallot 

gelatine.

Herbal mix:

ginger

cardamom

star anise

salt & pepper

A Recipe Guide For The Amateur Chef Belgian Cuisine

Lacquered pigeon

with apple sauce and

crispy gingerbread

Honey Syrup: Boil the granulated sugar and water into a soft caramel and add honey. Fry the fillets briefly in butter and place them in a baking dish. Top them with honey syrup. Place the dish in an oven at 185°C. Moisten the fillets repeatedly until well coated. Apple sauce: let the apple, divided into wedges cook with sugar and water until sauce and blend. For the mousse: sauté the carrot and shallot in butter. Add poultry livers and cook until tender. Season with salt, pepper and cayenne. Add chicken stock and soaked gelatine leaves. Mix and strain. Let cool and add half whipped cream. This should have a relatively solid mass as a result. Let set in the refrigerator. Cut extra thin slices of gingerbread and toast them. Make it sandwiches with mousse. Fry the mushrooms. Toast and crumble the gingerbread.

gingerbread

apple

sugar

honey

white wine

chicken livers

poultry stock

butter

cayenne pepper

pigeon fillets

balsamic cream

potatoes

garlic

cream

Gruyere cheese 

Parmesan 

chestnut

mushrooms 

curly endive 

chives chopped

carrots

chopped shallot 

gelatine.

Herbal mix:

ginger

cardamom

star anise

salt & pepper

On the dinner plate: put a piece of mousse toast upright on the narrowest side of it. Divide the sliced fillets on the plate. Spread all the other ingredients sloppy on the dish: honey syrup, balsamic cream, apple sauce, mushrooms, crumbled gingerbread, chives, Parmesan flakes, curly endive. Serve with a potato preparation of your choice.
a recipe guide for the amateur chef Belgian Cuisine