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Braised Squab (Pigeon Bressane) (Serves 6) 1 1/2 cups finely diced mushrooms (4 to 5 ounces) 1 tablespoon sweet butter 1/4 teaspoon salt 1/8 teaspoon ground black pepper liver and heart of the squab, cut into small pieces Melt the butter in a saucepan, add the mushrooms and sauté for 5 to 6 minutes until all of the liquid from the mushrooms has evaporated. Add the salt, pepper, liver, and heart and sauté for 2 minutes on medium heat. Set aside. 2 tablespoons sweet butter 3/4 cup chopped onions 3/4 cup converted rice 1 1/2 cups good chicken stock Melt the butter in a saucepan, add the onions and cook for 1 minute. Add the rice and mix well so that all of the grains are coated with the butter. Add the stock (salt and pepper if necessary, depending on the seasoning of your stock) and bring to a boil. Cover and simmer slowly on the top of the stove for 20 minutes. Combine with the mushroom mixture and stuff the squab with this. 6 squab (about 3/4 pound each) cleaned, stuffed, and tied 1 teaspoon salt 1 teaspoon freshly ground white pepper 1 tablespoon butter 1 diced carrot (1/2 cup) 1 diced onion (I cup) 1/2 cup dry white wine 1/2 cup water Melt the butter in a large casserole (with a cover). Salt and pepper the squab and brown on medium heat for about 10 minutes; until they are browned on all sides. Add the carrot and onion, cover, reduce the beat and simmer for 15 minutes. Add the wine and water, cover and simmer for another 30 minutes. Arrange the squab on a large serving platter, remove the string, strain the juices and pour over the squab. Serve immediately. One per person. Return to Top |
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