Stuffed Squab

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Pasta dishes are always a good idea!

Water the romaine pot. Soak the rolls in the milk.

Remove the peel from the shallots and chop them very finely. Squeeze the buns and mix them with the shallots, the veal sausage meat and the egg. Season with salt and pepper. Rinse the tarragon leaves, shake dry, pluck from the stem, chop and add.

Rub the outside and inside of the squab with salt and pepper. Fill the prepared quantity into the pigeons and pin the opening with wooden skewers or sew it up with a few stitches.

Put the pigeons in the Roman pot and pour the clear soup over them. Put the butter in flakes on top.

Close the pot and put it in the cold oven. Cook at 200 degrees for about 1 hour and a quarter. Remove the lid and continue cooking in the open pot for about 10 minutes.

Pour the juices into a small saucepan and boil with the whipped cream and wine to make a sauce, seasoning if necessary.

Ribbon noodles and fine vegetables, e.g. peas, go well with the squab.

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