|Celery tops||1 As Required|
|Orange juice||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Orange rind||1 Tablespoon, grated|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||1 Ounce, can|
Allow 1 squab for each person.
Rub with softened butter; dust with a mixture of salt, pepper and rosemary.
Stuff with celery tops.
Arrange in a shallow baking dish on a bed of onion, celery and garlic.
Pour sauterne over.
Roast in hot oven 425°F. for 30 minutes or until tender and thoroughly done.
Baste every 10 minutes with wine.