Jeremy
Assistant Cook
Does anyone have a decent recipe for 'Salmis of Squab'
Jeremy said:Well I pulled it off. I roasted the squab 2/3s, then deboned and made a farce from the leg meat and kept the breasts whole. Made a Timbale of the farce. I finnished the breast at service. Its was difficult to do table side sevice in a classroom but I think it was o.k. the rest of the plate was glazed zucchini and rosemary gnocchi. Yum Yum.
J