(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Chicken, Turkey, Duck, etcOther Birds >  Squab, Stuffed Squab



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Silver Spoon, Phaidon Press

Serves 4


• 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.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions