Squabs with Olives
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Sauce Demi-glace
- Small olives
Instructions
- Pot-roast the squabs.
- At two thirds of the cooking, add the necessary quantity of sauce Demi-glace to the pot-roasting stock.
- Simmer the pigeons in the sauce for 10 minutes, then remove them.
- Strain and skim the sauce.
- Return sauce and pigeons to the pan with 20 small stoned and blanched olives per pigeon, and cook gently a further 7 to 8 minutes.
- Dress the squabs whole or split in two, with the olives around them or in the middle.