Squab Suprêmes Saint-Clair
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Farce Mousseline
- Onions
- Velouté
- Cèpes
- Butter
- Shallow croustade
- Meat glaze (glace de viande)
Instructions
- With the flesh of the legs, prepare a farce Mousseline; mould quenelles the size of a small olive and poach them.
- Spread a layer of finely sliced and blanched onions in the bottom of a sauté pan, range the breasts on it and pot-roast them, keeping them rare.
- Bind the onions with a little light Velouté and pass through the tammy to make a Soubise.
- Add the pigeon quenelles to this Soubise.
- Lift the suprêmes and trim them.
- Sauté the cèpes in butter and dress them as a pyramid in a shallow croustade; set the suprêmes on it.
- Coat the suprêmes with the Soubise, range the quenelles around and border with a ribbon of meat glaze.