Squabs Stuffed With Almonds And Raisins Recipe
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Ingredients
4 tender squabs
1 cup cooked rice
2 onions
3 tablespoons butter
3-4 tablespoons peeled flaked almonds
1 tablespoon chopped herbs
4 tablespoons raisins
2-3 tablespoons sherry
4 slices fat bacon
2-3 tablespoons oil
1-2 teaspoons flour
1/2 cup red wine
1/2 cup stock
Directions
Preheat oven to 400°F.
1. Prepare stuffing: Boil rice until tender. Drain and let cool. Chop 2 onions and cook in 3 tablespoons butter until soft. Add skinned sliced onions and cook until all are golden brown. Add 8 tablespoons rice to pan, cook for 1 minute; then remove. Add chopped herbs and raisins that have been soaking in sherry and seasoning. Stuff mixture into squabs.
2. Tie a slice of fat bacon around breast of each bird. Heat oil in oven, add squabs and baste thoroughly. Roast in oven for about 35-40 minutes, basting and turning every 10 minutes. Remove bacon for last 1 5 minutes to brown breast. Remove to a serving dish and keep warm.
3. Pour away oil and sprinkle in flour, blend into pan drippings, and add wine and stock. Stir until smooth and boiling, add seasoning, and pour into sauce boat.
1. Prepare stuffing: Boil rice until tender. Drain and let cool. Chop 2 onions and cook in 3 tablespoons butter until soft. Add skinned sliced onions and cook until all are golden brown. Add 8 tablespoons rice to pan, cook for 1 minute; then remove. Add chopped herbs and raisins that have been soaking in sherry and seasoning. Stuff mixture into squabs.
2. Tie a slice of fat bacon around breast of each bird. Heat oil in oven, add squabs and baste thoroughly. Roast in oven for about 35-40 minutes, basting and turning every 10 minutes. Remove bacon for last 1 5 minutes to brown breast. Remove to a serving dish and keep warm.
3. Pour away oil and sprinkle in flour, blend into pan drippings, and add wine and stock. Stir until smooth and boiling, add seasoning, and pour into sauce boat.
