Squabs in Ramequin Cups a la Axel
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Left-over chicken or other birds can be used similarly.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 90. The excerpt below is the record exactly as published.
Squabs in Ramequin Cups a la Axel Pigeonneaux en Moules a Ramequin a V Axel When squabs or pigeons are left over from the previous meal they can be made into a beautiful dish. If whole cut them in halves; put them in sufficient stock to cover them; pepper and salt to taste, onions, carrots, and let them cook until they are very tender. Leave in the juice until cold and then take away the bone from the breast part of the bird, leaving the leg bone in, forming it in the shape of a cutlet. Make a rich gravy from the stock the birds have cooked in, strain it, put a cup and a half of the stock on the stove, dis¬ solve two tablespoons of flour with a half cup of water; strain this to the gravy and color it with some kitchen bouquet or beef extract; flavor it with some Madeira or sherry wine if such is at hand. Cut a half pound of mushrooms in small dices; add it to the gravy and let it simmer for about ten minutes; skim it during the time it is cooking. Put 'the cutlets into the ramequin cups with the leg bone up for a frill; the cutlet can be about one inch higher than the cup. Fill it with the mushrooms and put in a pan with some water and let cook in the oven for about ten minutes. Arrange the cups on a platter, garnish them with a paper frill on each and in the center with a bunch of parsley
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