Squab With Apricot Sauce Recipe
Ingredients
| 4 12- to 14-ounce squab, halved lengthwise | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1/2 cup apricot nectar | ||
| Cornstarch | 2 Teaspoon | |
Directions
Season squab with salt.
In skillet brown squab, skin side down, in butter.
Turn; simmer, covered, till tender, about 35 minutes.
Remove to platter; keep warm.
Combine broth, apricot nectar, and cornstarch.
Add to pan drippings.
Cook and stir till thickened and bubbly.
Pour sauce over birds.
In skillet brown squab, skin side down, in butter.
Turn; simmer, covered, till tender, about 35 minutes.
Remove to platter; keep warm.
Combine broth, apricot nectar, and cornstarch.
Add to pan drippings.
Cook and stir till thickened and bubbly.
Pour sauce over birds.
Chef
