Pan-roasted squab with mushroom sauce and Parmesan flan from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 206) by Tom Valenti and Andrew Friedman

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

Accompaniments: Sweet pea stew

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

    You may use the Mushroom stock recipe on p. 26, and the Dark chicken stock recipe on p. 32.

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