Squabs à la Bordelaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Garnish as for Poulet à la Bordelaise
Instructions
- Split the squabs in two and flatten each half lightly.
- Season the halves and cook them in butter.
- Arrange in a turban and surround with the garnish given for Poulet à la Bordelaise.