Pigeonneaux Truffés à la Crème

Pot-Roasted Squab in a Truffled Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

In this luxurious recipe, pigeons are stuffed with whole truffles (albeit small ones), which permeate the meat with their intense, earthy aroma. Young, tender pigeons (squabs) are important, and the relatively short cooking time will ensure they remain pink and juicy. In fact, pigeons should be served either rosy pink or well done; they will be tough and chewy in between. My choice for the sauce would be a full-bodied, medium-dry white wine such as a Riesling or an unoaked Chardonnay. The r