Seriously simple. Slice the baguette into one-inch pieces and toast on both sides until brown. Cool on a wire rack, or they’ll go soggy. Flash-fry seasoned pigeon bits. Mix your mayo or butter with seasonings to taste.
Get them sorted first, then it’s just an assembly job.
Top with pigeon meat and accompaniments. Top the baguette toasties – mega croutons! Gherkins, capers in mayo Horseradish/wasabi – A teaspoonful mixed in your mayo Caramelised shallots – fry gently with a teaspoon of sugar, until gooey. Add a slosh of balsamic. Blue cheese – mix with butter Garlic and parsley – mix with butter Sun-dried tomatoes – sliced and mixed into butter with teaspoon of puree