Squab Cutlets en Papillotes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Lean ham
- Sauce Duxelles
- Oil
Instructions
- Split the squabs in two as in the preceding recipe and season the halves.
- Cook them in butter.
- Cut sheets of stout paper into hearts and oil them.
- Enclose each half in a paper heart between two triangles of well-lean ham and two layers of reduced sauce Duxelles.
- Puff up the papillotes as directed at Côte de veau en papillote.