Squabs with Green Peas

Ingredients

• Squabs (pigeonneaux)
• Butter
• Lard de poitrine (belly bacon)
• Small onions
• Stock (fonds)
• Sauce Demi-glace
• Green peas
• Bouquet garni

Instructions

1. Colour in butter 60 grammes of diced blanched belly bacon and 6 small onions per squab, then drain them.
2. Fry the squabs in the same pan.
3. Remove the fat and deglaze with a little stock.
4. Add the necessary quantity of sauce Demi-glace and a decilitre and a half of green peas per squab.
5. Return the bacon and onions to the pan and add a bouquet garni.
6. Finish cooking it all together, very gently.