(2015). Squabs, New York Style (Pigeonneaux A La New Yorkaise)

Have some squabs drawn, singed, cleaned, and trussed for an entree (No. 178); fry them white in butter and dredge over a little flour; fry for a few moments longer without browning, then moisten with beef stock (No. 194a); add a bunch of parsley garnished with thyme and bay leaf, small onions, potato balls made five-eighths of an inch in circumference, and small half inch dice of bacon fried in butter. A few moments before serving, add some quenelles shaped to represent large verdal olives either of godiveau or else of chicken quenelle forcemeat (No. 89), into which mingle chopped sweetbreads and parsley; poach these in boiling water. Just when ready to serve, remove the parsley, thicken the stew with raw egg-yolks diluted with cream, and incorporate a piece of fresh butter, and dress the squabs in the middle of a dish with the garnishing around.

(2016). Squabs With Tarragon (Pigeonneaux A L'Estragon)

After the squabs have been drawn and singed, split them lengthwise in two down the back, but do not separate the parts; beat lightly, and season with pepper and salt. Put two ounces of butter into a saute' pan, and after it begins to heat, lay in the squabs, the breast side downward, and set it on a brisk fire; when browned on one side, turn them to do likewise on the other; they take about twelve minutes to cook. Dress and pour off half the butter in the pan, and to the remainder add a pinch of flour, stir well, pour in some clear gravy (No. 404), two tablespoonfuls of good tarragon vinegar, and salt; let the sauce give one or two boils, season it nicely, and pour it over the squabs.

(2017). Squabs With Figaro Sauce - Fried (Pigeonneaux Frits A La Sauce Figaro)

Singe and draw some young, tender pigeons; truss as for an entree (No. 178), then wrap them in slices of fat pork. Butter a saucepan, line it with sliced carrots and onions, and a garnished bunch of parsley (No. 123); lay the squabs on top. Moisten to half their height and let the liquid fall to a glaze, then remoisten and boil very slowly until cooked to perfection, adding half a bottleful of white wine, pouring it in at two or three different intervals. Let the squabs become cold, then split them in two, pare nicely and dip them in frying batter (No. 137), and fry to a fine color, having the birds well heated throughout. Drain, wipe off, and salt; dress them on a folded napkin with a bunch of parsley on top. Serve at the same time but separately a figaro mayonnaise sauce (No. 609).

(2018). Squabs In Earthenware Saucepan Or Stuffed - Roasted (Pigeonneaux Rotis A La Casserole Ou Pigeonneaux Farcis Rotis Au Four)

In Earthenware Saucepan

Procure six squabs, draw, singe and truss well with the legs thrust inside, keeping them a pretty shape. Put two ounces of butter into a small earthenware saucepan and when hot, add the squabs and roast them in this over a good fire or in the oven; when done, drain and pour off the fat, detach the glaze with a little gravy (No. 404). untruss the- squabs, put them back in the pan, dress, strain the sauce over them and serve in the earthen ware pan.

Stuffed

Strep a piece of bread in broth and at once squeeze out all the moisture; lay it in a saucepan and add to it as much chopped beef suet, a few egg-yolks and one whole egg; stir this preparation with a spoon and season with salt, pepper, chopped parsley and onions. Break the breastbones of three young, drawn and clean squabs, till the empty space with the prepared dress-l ing and roast them quickly on the spit, basting over with melted butter. Salt over when ready to take out, untruss and dress on a dish, garnishing them if so desired with a little very green water-cress seasoned with salt and vinegar, and serve some gravy (No. 404) separately.