Potted Squabs from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). 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. A...
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Ingredients
- All-purpose flour
- Salt
- freshly ground black pepper
- 1 bay leaf
- 1 cup Chicken Stock
- 6 squabs
- ¼ teaspoon ground thyme
- 1 celery rib, chopped
- 1 carrot, scraped and diced
- 1 small onion, chopped
- ⅓ cup butter
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