Épigrammes de Pigeonneau à la Chapelure de Truffes Noires (Stuffed Boneless Squab , IBM Computer, Laptops and Servers

Épigrammes de Pigeonneau à la Chapelure de Truffes Noires (Stuffed Boneless Squab in Black Truffle Crust)

Author: photograph by Christopher Hirsheimer
SERVES 4 2 1-lb. squabs, including hearts and livers
Laptop Battery 1 3-oz. fresh or canned black truffle

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Thinkpad 4 1-oz. slices poached fresh duck foie gras

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Laptop Computers 5 tbsp. butter

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Laptop Computer 1 large shallot, peeled and minced

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Desktop Computer 1 tbsp. sweet madeira

Notebooks 1 tbsp. vintage or ruby port

Lenovo 1 cup rich veal stock

Hard Drive 2 1/2 tbsp. finely chopped shelled pistachios

Travelstar 1 bunch curly parsley, stemmed and minced

Gateway 1/2 cup flour

1 egg yolk, beaten with 1 tsp. water 1. Cut squabs in half, cut off wing tips, and debone breasts by separating meat from ribs with a sharp knife. Remove and bone leg and thigh portions, then chop off knuckle end of each drumstick. 2. Slice off and mince about 1/4 truffle and slice the rest into 8 thin pieces. Place each piece of foie gras between 2 truffle slices. Cut a small pocket in each squab breast, stuff with truffle “sandwiches”, and season to taste with salt and pepper. 3. Melt 1 tbsp. butter in a saucepan over medium heat, then add 1 tbsp. shallots and sauté until soft, about 5 minutes. Add 1 tbsp. minced truffles, madeira, port, veal stock, and salt and pepper to taste. Reduce sauce by half, about 10 minutes. 4. Melt 1 tbsp. butter in a nonstick skillet over medium heat, and sauté remaining shallots until soft, about 5 minutes. Mince squab hearts and livers and add to skillet with pistachios and salt and pepper to taste. Sauté for 3 minutes, let cool, then stuff mixture into each leg, securing with a toothpick. Mix remaining minced truffles with parsley. Lightly dredge breasts in flour, then brush with egg wash, and coat breasts with truffle mixture. 5. Melt remaining butter in a skillet over medium heat. Sauté legs and breasts until done, 4–5 minutes per side. Arrange a leg and breast on each of 4 plates, spoon sauce around them, and serve with haricots verts and snow peas (see Légumes du Pays Sautés au Beurre recipe).

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