Potted Squabs

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 squabs
  • All-purpose flour
  • Salt and freshly ground black pepper
  • cup butter
  • 1 small onion, chopped
  • 1 carrot, scraped and diced
  • 1 celery rib, chopped
  • ¼ teaspoon ground thyme
  • 1 bay leaf
  • 1 cup Chicken Stock


    1. Preheat oven to moderate (350°F.).

    2. Mix a little flour with salt and pepper and dredge the squabs with it. Brown the birds on all sides in the butter and place them in a casserole or Dutch oven.

    3. Add onion, carrot, celery, thyme and bay leaf to the skillet in which squabs were browned. Cook, stirring, for about three minutes. Add the stock. Bring the mixture to a boil and pour it over the squabs.

    4. Cover the casserole closely and bake the birds for forty-five minutes to one hour. Strain the sauce and serve it with the squabs. Serve with steamed white rice or wild rice, and peas.

    5. The sauce may be thickened with a little flour blended with an equal quantity of butter. Add the mixture to the simmering sauce a little at a time, stirring after each addition. Sour cream may also be added to the sauce after it is finished, but the sauce should not boil after sour cream is added.