Squabs en Compote

Ingredients

• eight squabs
• four ounces of butter
• half a pint of Spanish sauce
• a pinch of pepper
• a pinch of nutmeg
• a pinch of thyme
• a glass of sherry
• two dozen little onions
• half an ounce of lard
• a dozen mushrooms

Method

1. 1

   Clean and split squabs, color in butter, drain grease.

2. 2

   Moisten with Spanish sauce, add pepper, nutmeg, thyme, sherry, and boil for thirty minutes.

3. 3

   Fry onions in lard, add to squabs, and serve hot with boiled mushrooms.

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.

Squabs en Compote. Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nut- meg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms

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