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.