SQUAB, STUFFED SQUAB
The Silver Spoon, Phaidon Press
• 1 thick white bread slice, crusts removed
• 2 squab, with livers
• 1/3 cup cooked, cured ham, chopped
• 2 ounces prosciutto, chopped
• 1 fresh flat-leaf parsley sprig, chopped
• 1/4 cup butter
• 1 celery stalk, chopped
• 1 fresh sage leaf
• 3/4 cup Meat Stock
• 3/4 cup dry white wine
• salt and pepper
Tear the bread into pieces, place in a bowl, add water to cover and let soak for 10 minutes, then drain and squeeze out.
Chop the livers, place in a bowl, add the cooked ham, prosciutto, parsley and soaked bread and mix well.
Season with salt and pepper and spoon the mixture into the cavities of the squab.
Melt the butter in a pan, add the celery and sage and cook over low heat, stirring occasionally, for 5 minutes.
Add the squab and cook, turning frequently, until browned all over.
Pour in the stock and wine, cover and simmer over low heat for 1 hour.