Take four squabs; pick, clean, singe, and wash them well; open
them in the back, removing the inside [take care of the liver and
heart]; cut them in two lengthwise. Wash and wipe them with a
clean linen cloth; bone them, leaving the leg bone in for the frill; rinse
them in cold water and wipe them again on the cloth; spread
them out on a roasting pan and stuff. Turn them over with the
skin part up, forming them in the shape of a cutlet; sprinkle them
with pepper, salt, and put a little broth in the pan; cook them in
the oven for about twenty minutes well covered, basting them a
few times during the time of their cooking. When they are
cooked put them in a saucepan; cover them with the juice from
the pan and some more broth; if sherry wine is at hand, a couple
of tablespoonfuls will improve the flavor immensely. Leave them
until they get cold and when ready to use put them on a broiler
to drain; roll puff paste out very thin; cut it in pieces, one for each,
and roll it around, fasten it together with little yolks of eggs.
Place them on a baking sheet and put them in the oven to bake for
about ten to fifteen minutes until the pastry is brown and well
baked. When ready to serve place them on a hot platter, one
resting on the other; put a paper frill on the bone. Serve
with green peas around them and with hot currant jelly sauce✪ Squabs in Pastry a la Barnegat. This
is a beautiful luncheon dish.
Stuffing. Remove the gall from the liver; put the liver in a fry¬
ing pan with some butter and fry it well, not letting it get hard; put
it through the machine with one cup of sausage meat; add to it three
tablespoonfuls of bread crumbs. Put it in a bowl; add yolks of
Copyright, 1924, by Mrs. Ericsson Hammond
CHICKEN IN GALANTINE WITH ASPARAGUS A LA
ERICSSON HAMMOND
Copyright, 1924, by Mrs. Ericsson Hammond
CUTLET OF SWEETBREAD A LA THEODORIA
MRS. ERICSSON HAMMOND’S COOK BOOK 119
two eggs and a spoon of wine if at hand; pepper, salt, and then beat
well.
Squabs in Ramequin Cups a la Axel
Pigeonneaux en Moules a Ramequin a V Axel
When squabs or pigeons are left over from the previous meal they
can be made into a beautiful dish. If whole cut them in halves; put
them in sufficient stock to cover them; pepper and salt to taste,
onions, carrots, and let them cook until they are very tender. Leave
in the juice until cold and then take away the bone from the breast
part of the bird, leaving the leg bone in, forming it in the shape of a
cutlet. Make a rich gravy from the stock the birds have cooked
in, strain it, put a cup and a half of the stock on the stove, dis¬
solve two tablespoons of flour with a half cup of water; strain
this to the gravy and color it with some kitchen bouquet or
beef extract; flavor it with some Madeira or sherry wine if such is
at hand. Cut a half pound of mushrooms in small dices; add it to
the gravy and let it simmer for about ten minutes; skim it during
the time it is cooking. Put 'the cutlets into the ramequin cups
with the leg bone up for a frill; the cutlet can be about one inch
higher than the cup. Fill it with the mushrooms and put in a pan
with some water and let cook in the oven for about ten minutes.
Arrange the cups on a platter, garnish them with a paper frill on
each and in the center with a bunch of parsley✪ Squabs in Ramequin Cups a la Axel. Served as a
dinner or luncheon entree.
Page 90 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take four squabs; pick, clean, singe, and wash them well; open them in the back, removing the inside [take care of the liver and heart]; cut them in two lengthwise. Wash and wipe them with a clean linen cloth; bone them, leaving the leg bone in for the frill; rinse them in cold water and wipe them again on the cloth; spread them out on a roasting pan and stuff. Turn them over with the skin part up, forming them in the shape of a cutlet; sprinkle them with pepper, salt, and put a little broth in the pan; cook them in the oven for about twenty minutes well covered, basting them a few times during the time of their cooking. When they are cooked put them in a saucepan; cover them with the juice from the pan and some more broth; if sherry wine is at hand, a couple of tablespoonfuls will improve the flavor immensely. Leave them until they get cold and when ready to use put them on a broiler to drain; roll puff paste out very thin; cut it in pieces, one for each, and roll it around, fasten it together with little egg yolks. Place them on a baking sheet and put them in the oven to bake for about ten to fifteen minutes until the pastry is brown and well baked. When ready to serve place them on a hot platter, one resting on the other; put a paper frill on the bone. Serve with green peas around them and with hot currant jelly sauce. This is a beautiful luncheon dish.
Stuffing. Remove the gall from the liver; put the liver in a frying pan with some butter and fry it well, not letting it get hard; put it through the machine with one cup of sausage meat; add to it three tablespoonfuls of bread crumbs. Put it in a bowl; add yolks of
Copyright, 1924, by Mrs. Ericsson Hammond
CHICKEN IN GALANTINE WITH ASPARAGUS A LA ERICSSON HAMMOND
Copyright, 1924, by Mrs. Ericsson Hammond
CUTLET OF SWEETBREAD A LA THEODORIA
two eggs and a spoon of wine if at hand; pepper, salt, and then beat well.
Squabs in Ramequin Cups a la Axel
Pigeonneaux en Moules a Ramequin a V Axel
When squabs or pigeons are left over from the previous meal they can be made into a beautiful dish. If whole cut them in halves; put them in sufficient stock to cover them; pepper and salt to taste, onions, carrots, and let them cook until they are very tender. Leave in the juice until cold and then take away the bone from the breast part of the bird, leaving the leg bone in, forming it in the shape of a cutlet. Make a rich gravy from the stock the birds have cooked in, strain it, put a cup and a half of the stock on the stove, ddissolve two tablespoons of flour with a half cup of water; strain this to the gravy and color it with some kitchen bouquet or beef extract; flavor it with some Madeira or sherry wine if such is at hand. Cut a half pound of mushrooms in small dices; add it to the gravy and let it simmer for about ten minutes; skim it during the time it is cooking. Put the cutlets into the ramequin cups with the leg bone up for a frill; the cutlet can be about one inch higher than the cup.. Fill it with the mushrooms and put in a pan with some water and let cook in the oven for about ten minutes. Arrange the cups on a platter, garnish them with a paper frill on each and in the center with a bunch of parsley. Served as a dinner or luncheon entree.
Records on this page
Squabs in Pastry a la BarnegatSquabs in Ramequin Cups a la Axel