Squabs Valenciennes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Farce gratin
- Chicken livers
- Mushrooms
- Butter
- White wine
- Good stock (bon fonds)
- Bouquet garni
- Rice à la Valenciennes
- Lean ham
- Sauce Tomate
Instructions
- Sauté the escaloped chicken livers and mushrooms in butter and add them to the farce gratin.
- Stuff the squabs with this forcemeat, truss them en entrée and colour them in butter.
- Deglaze with white wine and reduce by two thirds.
- Moisten to cover with good stock, add a bouquet garni and cook gently, glazing the squabs at the last moment.
- Dress them whole or split in two along a pyramid of rice à la Valenciennes set in the middle of a round dish.
- Place a heart-shaped slice of lean ham between each squab or half squab.
- Surround with sauce Tomate to which the reduced cooking stock has been added.