Squab Cutlets à la Nesles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Squabs (pigeonneaux)
- Butter
- Godiveau à la crème
- Farce gratin
- Truffles
- Calf's sweetbreads
- Coating for paner à l'anglaise
- Clarified butter
- Mushrooms
- Chicken livers
- Sauce Madère
Instructions
- Divide the squabs in two, keeping the leg on each half so that it stands for the bone of the cutlet.
- Flatten lightly, season, and fry in butter on the inside face only; cool under a light press.
- Mix the godiveau à la crème with a third its quantity of farce gratin and chopped truffles.
- Mask the fried side of each half with this forcemeat, doming it slightly.
- Range on a baking sheet and set in a slow oven to finish cooking and poach the forcemeat.
- Breadcrumb the sweetbread escalopes à l'anglaise and sauté them in clarified butter.
- Dress in a turban, alternating the cutlets with the sweetbread escalopes.
- Sauté the mushrooms and the escaloped chicken livers in butter, bind with a few spoonfuls of sauce Madère, and set them in the middle.