Squabs in Pastry a la Barnegat

Ingredients

• four squabs
• pepper
• salt
• a little broth
• a couple tablespoonfuls of sherry wine
• puff paste
• little yolks of eggs
• green peas
• hot currant jelly sauce

Method

1. 1

   Pick, clean, singe, and wash the squabs.

2. 2

   Open them in the back, remove the inside, and cut them in two lengthwise.

3. 3

   Bone them, leaving the leg bone in.

4. 4

   Stuff and arrange them skin side up in a roasting pan, sprinkle with pepper and salt, and add broth.

5. 5

   Cook in the oven for about 20 minutes, basting occasionally.

6. 6

   After cooking, cover with pan juice and broth, and chill.

7. 7

   Roll out puff paste, cut into pieces, wrap around the squabs, and seal with egg yolks.

8. 8

   Bake until golden.

9. 9

   Serve on a hot platter with green peas and currant jelly sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 89. The excerpt below is the record exactly as published.

Squabs in Pastry a la Barnegat Pigeonneaux en Patisserie a la Barnegat For Six Persons Take four squabs; pick, clean, singe, and wash them well; open them in the back, removing the inside [take care of the liver and heart]; cut them in two lengthwise. Wash and wipe them with a clean linen cloth; bone them, leaving the leg bone in for the frill; rinse them in cold water and wipe them again on the cloth; spread them out on a roasting pan and stuff. Turn them over with the skin part up, forming them in the shape of a cutlet; sprinkle them with pepper, salt, and put a little broth in the pan; cook them in the oven for about twenty minutes well covered, basting them a few times during the time of their cooking. When they are cooked put them in a saucepan; cover them with the juice from the pan and some more broth; if sherry wine is at hand, a couple of tablespoonfuls will improve the flavor immensely. Leave them until they get cold and when ready to use put them on a broiler to drain; roll puff paste out very thin; cut it in pieces, one for each, and roll it around, fasten it together with little yolks of eggs. Place them on a baking sheet and put them in the oven to bake for about ten to fifteen minutes until the pastry is brown and well baked. When ready to serve place them on a hot platter, one resting on the other; put a paper frill on the bone. Serve with green peas around them and with hot currant jelly sauce

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