Squabs Villeroy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- squabs
- butter
- sauce Villeroy
- egg and breadcrumbs
- parsley
- sauce Périgueux
Instructions
- Split the squabs in two, flatten them slightly and bone them as completely as possible.
- Season the halves, sauté them in butter, then leave them to cool under a light weight.
- Dip the cooled halves in sauce Villeroy and coat them à l'anglaise.
- Fry them to order and arrange them on a napkin with fried parsley.
- Serve sauce Périgueux separately.