Ballotin of Squab a l'Italienne
From The table, 1889
Serves 1
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 214. The excerpt below is the record exactly as published.
Ballotin of Squab a 1'Italienne.— Singe, draw, and bone six tender squabs ; stuff them with a good chicken forcemeat (No. 226), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it assumes a round shape ; place them in a buttered sautoire ; season with a good pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper
Cook this with the app: pantry check, scaling, and the assistant.