Hubert Keller: Secrets of a Chef

Cooking With Squab

Season 4, Episode 8 of 26

For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.

Previously Aired

Day
Time
Channel
5/8/2015
12:30 p.m.
8/18/2017
9 a.m.
8/18/2017
5 p.m.
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