Squab Suprêmes with Truffles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squab suprêmes (pigeonneaux)
- Clarified butter
- Fine forcemeat (farce fine)
- Madère
- Truffles
- Blond meat glaze (glace de viande blonde)
- Butter
Instructions
- Lift the suprêmes and flatten them lightly.
- Pipe a border of fine forcemeat onto a round dish and poach it at the mouth of the oven.
- Sauté the suprêmes in clarified butter and dress them on the border.
- Deglaze the sauté pan with Madère.
- Add 4 fine slices of truffle per suprême and a little melted blond meat glaze, then mount lightly with butter.
- Coat the suprêmes with this sauce and range the slices of truffle on top.