Roast Squabs
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 51. The excerpt below is the record exactly as published.
a little salt ; when done, drain them. Put in a saucepan half a pint of white sauce (Art. 84), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve. 299. Roast Squabs. Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of con- somme
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