Whisk poultry meat with egg, whipping cream and Madeira in a cutter and set aside to cool. Season pigeon breasts with salt and season with pepper, spread with the farce from the hand mixer. Finish lightly with truffle. Fold two pieces of meat together and coat again with the farce.
Wrap in a pork net. Brown on all sides. Cook in the oven at 180 °C for ten minutes. Then rest briefly. Fry the wings, thighs and carcass of the pigeon. Add the finely chopped roasted vegetables. Extinguish with Madeira and truffle jus. Season with thyme, new spice and peppercorns. Fill up with water and port wine. Skim off foam and fat. Simmer slowly. Pass everything through a sieve, thickening as needed.
Quarter the cabbage and cut into tender strips, sauté and season with pepper, nutmeg, salt. Add whipping cream and bring to a light boil.
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