Squab Cutlets Sévigné
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Chicken breast
- Mushrooms
- Truffles
- Sauce Allemande
- Coating for paner à l'anglaise
- Clarified butter
- Asparagus tips
- Sauce Madère
Instructions
- Stiffen the squab halves in butter and cool them under a light press.
- Cut the chicken breast, mushrooms and truffles into a salpicon and bind it cold with reduced sauce Allemande.
- Garnish the inside face of each half with this salpicon, doming it slightly.
- Breadcrumb à l'anglaise and colour gently in clarified butter.
- Dress in a turban and fill the middle with asparagus tips bound with butter.
- Serve a light sauce Madère separately.