Squab Suprêmes Marigny
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Barding fat
- Farce gratin
- Fresh pea purée
- Velouté
- Essence drawn from the pigeon trimmings and the pot-roasting stock
Instructions
- Separate the legs from the breasts and prepare a fine forcemeat with the flesh of the legs.
- Spread the forcemeat on a baking sheet in a thin layer, poach it and cut it into ovals the size of the suprêmes.
- Bard the breasts and pot-roast them, keeping them underdone.
- Lift the suprêmes, remove the skin and set each on an oval of forcemeat, sticking it on with a little farce gratin.
- Pass them into the oven for a moment.
- Dress the suprêmes around a pyramid of fresh pea purée set in the middle of a round dish.
- Coat them with Velouté to which an essence drawn from the pigeon trimmings and the pot-roasting stock of the breasts has been added.