Squab with Foie Gras, a la Ericsson Hammond

Ingredients

• five squabs
• four tablespoons sherry
• two bay leaves
• onions
• carrots
• pepper and salt to taste

Method

1. 1

   Pick, clean, and wash the squabs.

2. 2

   Tie them up plump and put in water with sherry, bay leaves, onion, carrot, pepper, and salt.

3. 3

   Simmer until done and leave in juice until cold.

4. 4

   Cut out the breast of one squab, mount mousse of squab on top, glaze with brown glaze, and decorate with whipped cream.

5. 5

   Serve with orange sauce and salad.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 328. The excerpt below is the record exactly as published.

Squab with Foie Gras, a la Ericsson Hammond Pigeonneau au Foie gras, a la Ericsson Hammond Pick, clean, and wash five squabs well; tie up plump. Put in water (sufficient to cover them) with four tablespoons sherry, two bay leaves, onions, carrots, pepper and salt; let simmer until well done; leave in the juice until cold. Take one of the squabs, cut the breast out; clip away the breast bone; mount a mousse of squab on top — making it in a perfect shape as the squab was before the breast was cut out; glaze with a brown glaze; decorate around the wings and legs with strips of whipped cream containing some gelatine and on the breast with small daisies or branches or any design desired. Take the remainder of the mousse with a tablespoon and put on a platter in the shape of a half egg, nice and smooth on the top; leave in icebox until cold. When cold put on a broiler over a platter and glaze with a brown glaze, deco¬ rate with a daisy of whipped cream on each. Place the bird on a crouton of bread that has been spread with butter, sprinkled with chopped parsley, and garnished with watercress; arrange around the little cutlets placed on slices of orange with chopped aspic in between; put a paper frill on each leg of the bird. Serve with orange sauce and salad for luncheon or dinner. Mousse of Squab. Take two squabs that have been cleaned and cooked in water, onions, carrots, bay leaves, pepper and salt until tender, and left until cold. Remove the skin and bones; pass meat through the machine twice. To the cup of squab add four tablespoons pate de foie gras, put in a saucepan; add four table¬ spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste

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