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Dinner for 16. From a Yannick Alléno recipe.
Squab Royale with Foie Gras and Vegetable Chartreuse (I used chicken mousseline in this, which was not in the recipe). Baguette with shredded confit squab leg and chicken paté, lattice cut chip, lettuce leaf and pickled vegetables (cornichons and raspberry vinegar eschallots).
Sorry about quality of photo.
Dinner for 16. From a Yannick Alléno recipe.
Squab Royale with Foie Gras and Vegetable Chartreuse (I used chicken mousseline in this, which was not in the recipe). Baguette with confit squab leg and chicken paté, lattice cut chip, lettuce leaf and pickled vegetables (cornichons and raspberry vinegar eschallots).
Sorry about quality of photo.
