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Roast Pigeon and Goose Liver on Truffle Potatoes
3 Squab pigeons
3 40 g; (1 1/2oz) slices fresh goose liver
90 g Frozen broad beans; (3oz)
400 ml Jus; (15fl oz)
4 tb Truffle oil; (50ml)
20 g Black truffles; (3/4oz)
450 g Potatoes; (1lb)
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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