Pigeonneaux Gauthier with Beurre d'écrevisse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Lemon
- Sauce Allemande
- Beurre d'écrevisse
Instructions
- Split the squabs in two.
- Range the halves in a sauté pan with enough melted butter, lightly acidulated with lemon, almost to cover them.
- Poach them in this butter over a very gentle heat.
- At the moment of serving, drain and blot the halves and dress them in a crown.
- Mask them with sauce Allemande strongly enriched with Beurre d'écrevisse.