For 4 people:
4 squabs gutted and flambéed, 150 g of smoked bacon without the rind,
50g butter, 16 cherry tomatoes,
100 g shelled or frozen peas, 2 gray shallots, 20 cl whipping cream,
10 cl of chicken stock, 10 g of butter, 1 pinch of curry, 1 of sugar, salt, ground pepper.
- Wash and dry the cherry tomatoes, open them into a corolla and set aside to cool. Cut the bacon into lardons.
- Split the youngsters from behind along the spine. Open them without separating the halves, lay the cut side down and flatten the breast bones with your hand.
- Fix the wings in the flesh with wooden picks. Incise the skin of the belly and slide the tips of the legs into it. Brush the pigeons with melted butter, salt and pepper from the mill, place them on a baking sheet or in a large buttered dish.
- Put under the grill, not too close to the heat. Leave to brown gently for 15 minutes, turning over and basting with melted butter.
- Plunge the peas in boiling salted water and cook uncovered for 8/10 minutes. Sweat the chopped shallots in 10 g of hot butter. Drain the peas and mix them with the whipping cream and chicken stock, sugar, curry, salt and pepper. Strain the coulis, pour it into a saucepan and simmer for 5 minutes.
- Put the bacon bits in a frying pan until golden brown, drain on paper towels.
- Coat 4 plates with the pea coulis, place a squab in the center of each one, then distribute the bacon bits by crossing them on the edge of the plates and interspersing them with the flowering cherry tomatoes.
- Serve immediately.
