Stuffed Squabs Derby

Name: Stuffed Squabs Derby
Yield: 8 Servings.
Ingredients: 1½ cups brown sauce for poultry; 8 truffle slices; 2 cups (approximately) baked rice; 5 tablespoons butter; 8 squab livers, each cut in half; 1¼ ounces pure foie gras; 1 tablespoon chopped truffles; Salt and freshly ground pepper; Salt and freshly ground pepper; 3 tablespoons Cognac; 8 (each about ¾-pound cleaned weight) squabs (see note)

Preparation info

8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

8 (each about ¾-pound cleaned weight) squabs (see note)
2 cups (approximately)

Main course

Method

The squabs should be cleaned and ready for roasting, but reserve the necks, feet, and gizzards for the brown sauce. Reserve the livers for the stuffing.
Preheat the oven to 425 degrees.
Prepare the rice and set it aside.
Heat