Squabs en Casserole à la Paysanne

Ingredients

• Squabs (pigeonneaux)
• Butter
• Lard de poitrine (belly bacon)
• Potatoes
• Good jus

Instructions

1. Cook the squabs in butter in an earthenware casserole in the oven.
2. Dice and blanch the bacon; slice the potatoes into rounds and sauté them in butter.
3. When the squabs are two thirds cooked, surround them with the bacon and the potatoes, allowing 50 grammes of bacon and one medium potato per squab.
4. Finish the cooking, and add a little good jus at the moment of serving.