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Running alongside this is the a la carte menu which includes contemporary dishes like Rosemary Marinated Pigeon Breast, Pan Fried Turbot, Braised lamb Shank and steaks from the grill with a choice of sauces.
My wife's starter of pan fried pigeon breast, mushroom and pancetta was beautifully pink and succulent, with the crisp saltiness enhancing the flavour of the meat.
Also among the starters were sauteed pigeon breast on black pudding mash with roasted beetroot and balsamic red wine sauce (which sounded extremely tempting) and watermelon, feta and olive salad with lime marinated red onions, which I saw floating past on its way to another table.
Portuguese cured pork loin, browned celery, figs flavoured with sherry, pigeon breast with juniper, bellota acorn-fed ham.
There are some lighter dishes, like tomato and mozzarella salad, grilled sardines and smoked salmon timbale with prawns and dill, but this place comes into its own with the big hitters - panfried pigeon breast with black pudding, bacon and orange salad (how did the fruit sneak in there?
Their sweet, nutty flavour is perfect for autumn dishes like pan-fried pigeon breast with wild mushrooms, game terrine or baked in a pie.
My choice was squid in a spicy rag* with olives and toasted bread while my companion chose pigeon breast, with garden spinach, raisins, hazelnuts and honey.
Pan-fried pigeon breast and roast venison are typical treats.
Between them they go thorough recipes from Richard III (quite a gourmet and not as bad as he was painted) who enjoyed pigeon breast with brandy and honey.
The menu is skewed towards meat eaters: steak tartare as a starter, or seared pigeon breast, while the mains offered roast pork cutlet with crispy crackling, roasted breast and leg of guinea fowl, Scottish venison loin or beef Wellington.
In the dining rooms, starters included a terrine of foie gras parfait with shallot vinaigrette and toasted brioche, cream of mushroom soup, roast pigeon breast and my choice - an open ravioli of spinach, quail's egg and Parmesan.