sbb1979

Thankyou BB, you've been a great help. I'm looking forward to trying it out myself, hopefully this weekend.

Filling sounds really good. You'd blind bake the brisee? I'm thinking that I'll probably try both, but am intending of making them in starter portions and will therefore probably just do the two discs of Puff pastry, one smaller than the other. Filling on the smaller one and press the bigger one down with the back of a smaller pastry cutter. And then maybe a madeira jus with a tiny bit of chocolate in it....

Was diced I think, but was about 8 months ago. Should have been more observant, but wasn't thinking too much about it at the time. I suppose, shredding it with something to bind it and keep it moist would work... When we made them with foie gras and smoked duck, we made a mousse to bind it all together. I thought that it was too rich though even for someone who normally loves foie gras.

Ate at the wonderful Galvin in London last year and had the Pithivier of Wood Pigeon with glazed chestnuts. Resembled the classic Pithivier only in that it was puff pastry in a cartwheel shape - no sign of the almonds from the gateau, but was a fantastic recipe anyway. In my last restaurant we made them (again in starter portions) with foie gras and smoked duck inside, but the pigeon and chestnuts worked so well. Any suggestions? And seeing as Wood Pigeon should usually be served really quite pink, how would that work in a small pastry such as this? Anyway, am sure that I'll work something out - isn't that half the fun of it - but any help would be greatly appreciated.

Not really a simple cooking question, but can't find a thread for more complicated recipe requests. During a trip to a wonderful restaurant in London, I ate a Pithivier of Wood Pigeon with glazed chestnuts. It was a fantastic recipe with wonderfully tender and flavoursome pigeon cooked perfectly. Any ideas for a recipe, or can someone point me in the direction of a more suitable thread?