Squab Aspic with Anise

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Ingredients

Instructions

Step 1: Squab

Pluck and dress the squab, leaving the neck attached. Make sure to remove all of the parts with too much fat. Slice into pieces 1 3/4 ounces (50 g) each, breaking the bones so that as much gelatin as possible is able to form.

Step 2: Aromatics

Peel the shallots, wash, and slice into even, bias-cut pieces.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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