Squabs With Peas

Recipe Ingredients

4		Ready-to-cook squabs
2 tablespoons	30ml	Butter
12 tablespoons	180ml	White onions (small)
1/4 lb	113g / 4oz	Salt pork - diced
1 tablespoon	15ml	Flour
1 cup	237ml	Clear chicken broth
2 cups	474ml	Peas - (fresh or canned)

Recipe Instructions

In Dutch oven or heavy saucepan, heat 1 tablespoon butter. Add squabs, onions, and salt pork, and cook until squabs are well browned on all sides. Remove squabs, onions, and salt pork and set aside. Pour fat off pan. Add remaining butter to pan. Heat butter.

Add flour and cook until slightly browned. Stir in chicken broth. Return to pan squabs, onions, and salt pork. Add peas. Bring to boil. Cover and simmer for 30 minutes. Serve hot.

(If canned peas are used, add peas to pan 5 minutes before end of cooking time.)

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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