Ballottines of Squab
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 117. The excerpt below is the record exactly as published.
Ballottines of Squab Bone as many squabs as are required and stuff them with a chicken forcemeat. Form each squab into a nice shape and sew up on the back. Place them in a buttered pan and season to taste. Cover with a buttered paper
Cook this with the app: pantry check, scaling, and the assistant.