Sauté of Squabs des Sylvains

Ingredients

• Squabs (pigeonneaux)
• Butter
• Wood mushrooms — cèpes
• Sage
• Wild thyme (serpolet)
• Breadcrumb (mie de pain)

Instructions

1. Cut each squab into 4 pieces, season them and sauté them in butter in an earthenware casserole.
2. Slice the wood mushrooms and sauté them in butter.
3. Add per squab 100 grammes of the mushrooms, a leaf of sage and a sprig of wild thyme.
4. Cover and cook 7 to 8 minutes.
5. At the last moment, if the juice is too abundant, add a little breadcrumb to absorb part of it.
6. Serve as it is.