Squabs à la Polonaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Farce gratin
- Butter
- Veal jus
- Lemon juice
- Beurre noisette
- Fine breadcrumb (mie de pain fine)
Instructions
- Stuff the squabs with farce gratin.
- Cook them in butter in a saucepan.
- Dress them in an earthenware terrine and sprinkle them lightly with strong veal jus.
- Squeeze a few drops of lemon juice over them.
- At the last moment, sprinkle them with Beurre noisette into which fine breadcrumb has been added.