Squabs with Sauternes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Sauternes
- Blond meat glaze (glace de viande blonde)
Instructions
- Pot-roast the squabs.
- Deglaze with Sauternes, a small glass per squab, and reduce by two thirds.
- Add a spoonful of blond meat glaze per bird and pass through the muslin.
- Dress the squabs in a hot terrine, cover them with this stock and serve as it is.