Vol-au-vent of Squabs
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- squabs
- garniture à la Financière
- pot-roasting juices (fonds de poêlage)
- vol-au-vent crust
Instructions
- Remove the feet and pinions from the squabs.
- Pot-roast the squabs, keeping them just cooked.
- Cut each bird into 4 pieces and add them to a garniture à la Financière into which the pot-roasting juices have been stirred.
- Pour the whole into a vol-au-vent crust and set it on a napkin to serve.