Squab Aspic with Anise
By
Alain Ducasse
Chef
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Ingredients
- 4 squab, 1 1/2 pounds each (700 g)
- 2 quarts chicken consommé (2 l)
- 1 pint calf’s foot jelly (50 cl)
- 10 cloves garlic
- 4 shallots
- 3 star anise pods
- 1 bouquet garni (parsley stems and thyme)
- 7 tablespoons butter (100 g)
- 1/2 cup olive oil (10 cl)
- 1/5 ounce black peppercorns (5 g)
- 1/3 ounce fleur de sel (10 g)
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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