Yield
4 servings

How to Make It

Step 1

Sprinkle squabs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a skillet; add squabs, and cook until brown. Transfer squabs to a 3-quart casserole, reserving drippings in skillet.

Step 2

Add flour to pan drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt and pepper. Add mushrooms, onion, bay leaf, and cloves; cook over medium heat, stirring occasionally, until thoroughly heated.

Step 3

Pour sauce over squabs, and cook, covered, over low heat for 45 minutes or until squabs are tender. Remove bay leaf and cloves; discard. Serve squabs with toast points. Garnish with parsley.

Oxmoor House Homestyle Recipes

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