CookEat Recipe
Squabs en Cocotte with Fresh Peas
Squabs braised in a covered cocotte with fresh peas, ham, browned onions and tomato gravy.
Method
Steps
Step 1
Put 1360 g fresh veal bones in a stockpot with 18,900 mL cold water. Bring to a boil and skim carefully.
Step 2
Add four peeled carrots, two peeled turnips, two peeled onions, one parsley root, three leeks and two celery stalks.
Step 3
Cover and simmer gently for four hours, then strain through a clean cloth and discard the bones and vegetables.
Step 4
Reserve 118 mL of the strained broth for the cocotte. Cool surplus promptly in shallow containers and refrigerate at or below 4 °C or freeze.
Step 5
Draw and truss six fresh whole young pigeons (squabs), removing the heads and legs. Place on a roasting tray and baste with a little melted butter.
Step 6
Roast in a brisk oven for about ten minutes, then transfer to an ovenproof cocotte.
Step 7
Brown twelve small onions in one teaspoon butter.
Step 8
Add 354 mL fresh shelled peas, 28 g raw lean ham cut into quarter-inch squares and the browned onions to the squabs.
Step 9
Season with one teaspoon salt and three saltspoons pepper. Add the 118 mL broth and 118 mL tomato juice.
Step 10
Knead one teaspoon butter with one teaspoon flour and distribute in small bits over the contents.
Step 11
Tie one parsley branch, one chervil branch and half a garlic-bean portion in a bunch and add to the cocotte.
Step 12
Cover tightly and bake for about forty-five minutes, until each whole squab reaches 82 °C and the ham is safely cooked.
Step 13
Check doneness carefully, replace the lid and bring the covered cocotte to the table.
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