CookEat Recipe
Squabs en Casserole
Whole squabs roasted under thin pork-fatback slices, finished with shallot gravy and served with cooked green peas and glazed white onions.
Method
Steps
Step 1
Have plain cooked green peas and whole glazed white onions from the linked recipe ready and hot, taking only enough for the clusters around the birds. Measure two tablespoons of finished demi-glace and loosen only this portion with a little hot unsalted ready-to-use veal broth. If the sauce was refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check that it reaches at least 165°F. Keep it hot for prompt use and keep unused sauce cold.
Step 2
Heat the oven to 325°F. Singe six fine fat squabs, remove their heads and feet, draw and wipe them neatly. Lay one thin slice raw pork fatback over each breast and tie it in place. Put the birds in a roasting pan and season with one teaspoon salt and half a teaspoon white pepper. Pour three tablespoons cold water into the bottom of the pan.
Step 3
Roast for twenty minutes as an initial guide, occasionally basting with the pan juices and turning the birds. Check every bird in the innermost thigh and wing and thickest breast, away from bone: each must reach at least 74°C, and the fatback covering must be cooked through. Continue roasting as needed.
Step 4
Lift the birds onto a hot dish and remove the strings. Skim the fat from the pan juices, add three chopped shallots, the entire prepared two-tablespoon demi-glace portion and two tablespoons hot water. Boil briskly in the pan for five minutes, then pour the gravy over the birds.
Step 5
Arrange a cluster of hot cooked green peas at each end of the dish and clusters of hot whole glazed onions along the other sides. Serve promptly.
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