Day 46 of culinary school!! 👩🏽‍🍳 🐦 - since game season was quickly finishing, we had a ton of recipes that used wild birds, and today we were cooking pigeon! We also started with our crème brûlée because we were serving them tomorrow and obviously they need to set up overnight in the fridge. So, once we got out of that way , we started on the preparation of our warm salad with a truffle egg and wood pigeon. I started by poaching my eggs, which we practiced yesterday with our eggs Florentine – and then I pen it, which means that I coded it in flour, egg, and then breadcrumbs. Then once the pigeons came in (not from Trafalgar Square lol), we had to break them down, and separate the breast fillet from the rest of the body, so that we could pan fry it. Once all the preparation was done, we quickly brought it together, and I think it actually came out really good! them for the afternoon demonstrations we learned how to make bavarois, brown butter madeline’s and Yuzu citrus mousse! The bavarois was flavored with bay leaves, which, before coming to culinary school, I had never really thought to use a dessert, but it actually adds a pretty interesting flavor that I’ve grown to enjoy. It was served along with rhubarb, which is so delicious and it’s pretty cool because this was forced rhubarb which means it was grown by candlelight. I don’t really get the science behind it, but it sounds really cool lol. the brown butter madeleines were delectable and I love madeleines! and then we finished it off with the Yuzu mousse, which was really citrusy and refreshing and obviously super light. That was day 46, stay tuned for day 47. #lailaspantry #leithsdiplomalife #culinaryschool #schoolvlog #dayinthelife #culinarystudent #pigeon #gamebird #cremebrulee #mousse #madeleines #bavarois #poachedegg #poachedeggs