Recipe for Roast Pigeon and Goose Liver on Truffle Potatoes with Broad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 x	Squab pigeons
3 x	40 g, (1 1/2oz) slices fresh goose liver
90 gm	Frozen broad beans, (3oz)
400 ml	Jus, (15fl oz)
4 tbl	Truffle oil, (50ml)
20 gm	Black truffles, (3/4oz)

Instructions:

Instructions: Roast the squab pigeon. Cook the potatoes in their skins. Cook the broad beans and skin. Peel the potatoes and crush with oil and truffle. Section the pigeon and dress dish.

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