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French Roast Squab

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Ingredients
  Onion slice 4 , cut 1/4 inch thick
  Squabs 4
  Canned seedless grapes 2 Cup (32 tbs) (Fresh / Canned, Drained)
  Butter 1⁄4 Pound, melted (1/2 Cup)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Monosodium glutamate 1⁄8 Teaspoon
  Sauterne 1⁄4 Cup (4 tbs) (4 Tablespoon)
  Hot water 1⁄2 Cup (8 tbs)
  Bouillon cube 1
Directions

Place 1 slice onion in the neck opening of each squab; then stuff each bird with 1/2 cup grapes.
Truss.
Season 1/4 cup of the melted butter with salt, pepper, and monosodium glutamate; then roll whole birds in mixture.
Place squabs on rack in an uncovered roaster.
Pour over it the wine, remaining 1/4 cup melted butter, and the water in which you have first dissolved the bouillon cube.
Basting frequently, roast uncovered in a slow oven (300°) for about 2 hours, or until the leg moves easily.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Everyday

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