Marinated squab en crépinettes with juniper and red wine sauce from Hubert Keller's Souvenirs: Stories and Recipes from My Life by Hubert Keller and Penelope Wisner

  • shallots
  • bay leaves
  • bouquet garni
  • carrots
  • celery
  • chicken livers
  • Cognac
  • garlic
  • juniper berries
  • wild mushrooms
  • onions
  • thyme
  • tomato paste
  • dry red wine
  • squab
  • chicken broth
  • pork back fat
  • veal loin
  • egg yolks
  • caul fat
  • EYB Comments

    Can substitute chicken breast for veal loin.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breast for veal loin.

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