Creation by Patrick Stolker, RON Gastrobar, Amsterdam, the Netherlands.

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Ingredients

Preparation method

• Debone the pigeon.
• Cut off the breasts, remove the skin, and clean them further.
• Cut the thighs clean and remove the skin.
• Keep the carcass and innards for a sauce.
• Blanch the green cabbage and cut out the middle vein.
• Roll out the puff pastry until you have thin sheets.
• Season the goose liver and pigeon breasts and thighs with salt and pepper.
• Pile the thigh and breast meat on top of one another and place on top of the goose liver.
• Fold the green cabbage and then the puff pastry around it with the seam on the bottom.
• Brush with egg yolk.
• Bake in an oven at 200°C on a rack lined with baking paper for ten minutes.
• Leave to rest for ten minutes and place in an oven at 200ºC for two to three minutes just before serving. Cut in half lengthways. 

Serving suggestions

• Serve with a red port sauce and components of oxheart cabbage and onion.
• Serve with components of mushrooms and grapes.

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