Squabs a l'Americaine

Ingredients

• six fine, fat squabs
• a pinch of salt
• half an ounce of butter
• one gill of broth

Method

1. 1

   Singe, draw, and truss the squabs.

2. 2

   Stuff with American forcemeat and place in a roasting-pan with salt and butter.

3. 3

   Roast in a hot oven for eighteen minutes.

4. 4

   Dress on a hot dish, untruss, skim the fat off the gravy, add broth, let come to a boil, strain into a sauce-bowl, and decorate with watercress.

5. 5

   Arrange a slice of broiled bacon over each bird and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 215. The excerpt below is the record exactly as published.

Squabs a 1'Americaine.— Singe, draw, and truss nicely six fine, fat squabs ; stuff them with American forcemeat (No. 229), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butter well spread over the squabs. Place them in the hot oven, and roast for eighteen minutes. Take from out the oven, dress them on a hot dish ; untruss ; skim the fat off the gravy, add to it one gill of broth

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