Squabs Saint-Charles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Scarlet tongue (langue écarlate)
- Small cèpes
- Lemon juice
Instructions
- Lard the breast of the squabs with fine lardons of scarlet tongue.
- Braise them.
- Dress at the moment of serving and surround them with small stuffed cèpes.
- Skim the braising stock, reduce it to a Demi-glace, add a few drops of lemon juice and sauce the squabs with it.