French Roast Squab
|Onion slice||4 , cut 1/4 inch thick|
|Canned seedless grapes||2 Cup (32 tbs) (Fresh / Canned, Drained)|
|Butter||1⁄4 Pound, melted (1/2 Cup)|
|Monosodium glutamate||1⁄8 Teaspoon|
|Sauterne||1⁄4 Cup (4 tbs) (4 Tablespoon)|
|Hot water||1⁄2 Cup (8 tbs)|
Place 1 slice onion in the neck opening of each squab; then stuff each bird with 1/2 cup grapes.
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.