Squab Mousselines à l'Épicurienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Farce Mousseline
- Fumet drawn from the squab carcasses
- Velouté
- Green peas with lettuce (petits pois aux laitues)
Instructions
- Bone the squabs, setting aside a few fillets.
- With the flesh obtained, prepare a farce Mousseline.
- Mould the Mousselines half the size of chicken mousselines and poach them.
- Draw a fumet from the carcasses and bind it with a few spoonfuls of Velouté.
- At the moment of dressing, sauté the reserved fillets in butter, keeping them underdone.
- Drain the Mousselines, arrange them in a crown and place an escalope of fillet on each.
- Coat with the bound fumet and set a garnish of green peas with lettuce in the middle.