Squabs à la Printanière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Veal jus
- Sauce Demi-glace
- Bouquet garni
- New vegetables
Instructions
- Colour the squabs in butter.
- Deglaze the pan with a little veal jus.
- Add the necessary quantity of light sauce Demi-glace, a bouquet garni and a garnish of new vegetables.
- Finish the cooking gently.
- Dress the squabs with the garnish around them.