Squabs à la Chipolata
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- White wine
- Sauce Demi-glace
- Brown stock (fonds brun)
- Chipolata garnish
Instructions
- Colour the squabs in butter.
- Deglaze with white wine and reduce.
- Add the necessary quantity of sauce Demi-glace and brown stock, half and half, and finish cooking the squabs in the sauce.
- A few minutes before service, surround them with the Chipolata garnish.
- Dress the squabs with this garnish around them.