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Pigeon stock

No introduction.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

2500
g
pigeon carcasses
2500
g
duck necks
0.5
celeriac
1
carrot
1
leek
200
ml
red wine
100
ml
Madeira
100
ml
port
4
g
salt
0.5
bulb
garlic
8
sprigs
thyme
2
sprigs
rosemary
1
leaf
bay leaf

Scale recipe

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