Squabs en Estouffade
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Lard de poitrine (belly bacon)
- Mushrooms
- Small onions
- Veal stock (fonds de veau)
- Cognac
Instructions
- Colour the squabs in butter.
- Line a terrine with slices of lightly browned belly bacon and put the squabs in.
- Surround them with quartered mushrooms sautéed in butter and small onions coloured in butter.
- Deglaze the squab pan with a little cognac; add this and a few spoonfuls of veal stock to the terrine.
- Cover hermetically and cook in a slow oven for three quarters of an hour.
- Serve as it is.