Squab in Aspic a la Hammond

Ingredients

• Singe, clean, and wash the squabs well
• with some sherry
• onions
• carrots
• a few bay leaves

Method

1. 1

   Simmer squabs in water with sherry, onions, carrots, pepper, salt, and bay leaves for 45 minutes to 1 hour, cool in juice, cut into pieces, glaze with chaud-froid sauce, serve with aspic.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 327. The excerpt below is the record exactly as published.

onions, water, carrots, pepper and salt for about twenty-five minutes. Make a thick brown sauce from two cups of the broth and some beef extract; color with kitchen bouquet and flavor with some sherry; dissolve four tablespoons flour in one cup of cold broth, strain to the hot broth and cook until nice and simmery; add to the sauce vegetables that have been cooked, small dices, onions, carrots, peas, beans, mushrooms; put the squabs into the casserole; fill the casserole with the vegetables and sauce; put into oven and bake until well done. Then garnish with plain vegetables AMERICAN COOK BOOK 221 and melted butter poured over them — carrots, peas, onions, string beans, turnips, etc., of all different colors; put a paper frill on each leg of the squabs; put the casserole on a paper doily on a platter with a bunch of parsley at one side of the dish; raise the cover against the dish at the other end. Serve as an entree or joint for luncheon, dinner, or Sunday supper. Pigeons can be prepared in the same way as squabs. COLD DISHES OF SQUABS Squab with Foie Gras, a l’ltalienne Pigeonneau au Foie gras, a l’ltalienne Clean and wash the squabs; put in three cups water, add two onions and a cut-up carrot; cook for about twenty-five minutes; when done, let stand in the broth until cold. Split in halves, removing the bone; leave the leg on, and stuff. Stuffing. To one jar of pate de foie gras No. 3 take two table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ spoons whipped cream. Mix together and fill; turn the breast up and glaze with a white chaud-froid sauce; decorate with truffles. Arrange on a foundation of peas and in the centre of the foundation put a fried crouton of bread made into a nest. Take one of the squabs that has been cooked, glazed, and decorated; put daisies and branches of truffle on top of the bird, place on the crouton of bread; put a paper frill on each leg and also on the leg of the bird in the centre; garnish with parsley. Serve as a cold dish with salad for luncheon or dinner. Squab in A pic ( Pigeonneau en Aspic ) a la Hammond Singe, clean, and wash the squabs well; split in halves. Put in suf¬ ficient water to cover them, with some sherry, onions, carrots, pepper, salt, and a few bay leaves; let simmer slowly for about forty-five min¬ utes to one hour, according to size and age of squab or pigeon — if a pigeon it should be cooked for about two hours. When done, leave in the juice until cold. When cold, take up, cut in halves, breasts, second joints, and legs; remove the bones, leaving a little of the wing bone and a little of the leg bone in for paper frills, form¬ ing them in a cutlet the shape of a half egg. Put on a broiler and chaud-froid with a white chaud-froid sauce; decorate with truffles and some of the chaud-froid sauce colored brown; glaze with some aspic, put on a platter with about half inch aspic around. When cold and ready to serve, cut each cutlet out from the aspic; arrange on an aspic foundation a la macedoine; put a paper frill on each 222 THE SWEDISH, FRENCH, AMERICAN COOK BOOK leg. Serve with aurorian sauce in the centre as a cold dish or with any kind of salad that has mayonnaise dressing. Squab in Aspic {Pigeonneau en Aspic ) a la Benoria Glaze a ring mould with aspic about half inch thick [see recipe: Squab in Aspic a la Hammond

Cook this with the app: pantry check, scaling, and the assistant.