Vinegar, salt, pepper, high quality sea salt (from Guérande)
Ask your butcher to prepare the pigeon fillets, cutting them in half.
Place the half-pigeons in a large bowl the day before your prepare the recipe. Add 1 pint milk and let it soak for 12 hours in the refrigerator.
Reduce the vegetable bouillon on full flame.
Wash the wild cress with lightly vinegared water. Spin-dry.
Mince half of it and blanch for 3-4 minutes in the bouillon.
Add 0.85 cups milk. Reduce to ¼. Salt, pepper and mix, keeping it warm.
Cut the half pigeons, where the wings join the legs. Salt and pepper.
Put it on a plate to roast with 0.42 cups milk.
Cook the skin side 4 in below the oven grill for 6-8 minutes, depending on their size, until the skin is crusty and the milk reduced. (While cooking, the milk absorbs the remaining blood and unbends the thin fibres)
Turn them around so that the rest-blood circulates in the chairs. Keep it warm.
Incorporate the crème fraiche into the sauce. Boil and add the rest of the wild cress.
Mix by adding butter and put it in the Chinese tin-plate.
Continue to reduce it, if you prefer a more syrup-like sauce.
Reheat well the pigeons, but without cooking, skin side facing up.
Place 2 hot wings and legs on each serving dish with sauce and Guerand salt.