Supreme de Pigeon Foie Gras Sauce Hearty with White Truffles

4 Pigeons
1 Tablespoon of duck fat
1 white truffle
1 fresh foie gras lobe
125 gr Béchamelle
Poultry stock
Walnut toast

Preparation ;
Raise the pigeons' tops
With the carcasses and legs make a chicken stock
Reduce it well
Make your béchamel (1/4 poultry stock, 3:4 milk)
Reserve and let cool
Once the béchaamel is cold, add the previously mixed foie gras.
Cook your pigeon supremes starting from the skin side with the duck fat.
They must remain pink
Once cooked, reserve
Cook your béchamel with the foie gras over low heat for 2 to 3 minutes

Training:
Place 1 supreme on a slice of previously toasted bread
Decorate with the foie gras béchamel
Grate some truffle shavings on top