Squabs en Casserole
- Squabs
- Cooked rice
- Bay leaf
- Onion juice
- Poultry seasoning
- Celery salt
- Salt
- Paprika
- Salad oil
- Stock
- Onions, peeled
- Mushrooms, halved
- Butter or oleo
- Flour
- 1 Tbsp parsley, chopped
- Croutons
Stuff the squabs with cooked rice. To prepare the rice, boil it with a bit of bay leaf and highly seasoned with onion juice, poultry seasoning, celery salt, salt and paprika.
Truss the pigeons. Rub over with salad oil and dust with salt. Brown in a quick oven at 400°F. Transfer to a large casserole. Add brown seasoned stock to half fill and cover the casserole. Simmer in a oven heated to 350F at 350°F until the birds are nearly tender. Add tiny, peeled onions and halved mushroom caps that have been sauted in a little butter or oleo.
Thicken the gravy with browned flour. Add chopped parsley and garnish with croutons.
Truss the pigeons. Rub over with salad oil and dust with salt. Brown in a quick oven at 400°F. Transfer to a large casserole. Add brown seasoned stock to half fill and cover the casserole. Simmer in a oven heated to 350F at 350°F until the birds are nearly tender. Add tiny, peeled onions and halved mushroom caps that have been sauted in a little butter or oleo.
Thicken the gravy with browned flour. Add chopped parsley and garnish with croutons.
Submitted by Jul 25, 2009
15 min
30 min
45 min