Squab Suprêmes à la Diplomate

Name: Squab Suprêmes à la Diplomate
Cuisine: France
Ingredients: Squabs (pigeonneaux); Butter; Sauce Villeroy; Fines herbes; Mushrooms; Coating for paner à l'anglaise; Small pigeon quenelles; Mushrooms; Truffles; Sauce Demi-glace with essence of pigeon

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Squabs (pigeonneaux)
Butter
Sauce Villeroy
Fines herbes
Mushrooms
Coating for paner à l'anglaise
Small pigeon quenelles
Mushrooms
Truffles
Sauce Demi-glace with essence of pigeon

Instructions

Take the fillets off the squabs, flatten them lightly, stiffen them in butter and cool them under a light press.
Add fines herbes and chopped mushrooms to a sauce Villeroy and dip the suprêmes in it.
Breadcrumb them à l'anglaise and fry them at the moment of serving.
Dress in a turban.
Set in the middle a garnish of small pigeon quenelles, mushrooms and truffles turned into little olives, sauced with a Demi-glace flavoured with essence of pigeon.