Broiled Squab In Brandy
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INGREDIENTS 3 jumbo squabs
Bacon fat
Salt, pepper, marjoram
2 ounces butter
1/2 pound fresh mushrooms
Few drops of gravy concentrate
1/4 cup best brandy
Browned Potato Balls
Chopped parsleyHave your butcher split the squabs down the back and prepare them for the broiler. Grease them generously with bacon fat and sprinkle them liberally with salt, pepper, and marjoram. Set aside for at least 1 hour before broiling.
Preheat the broiler.
The mushrooms may be prepared while the squabs are waiting. Wash and dry carefully. Remove the caps and reserve the stems for another occasion. Melt 2 ounces of butter in a skillet and fry the mushrooms caps lightly. Allow them to brown, but do not permit them to lose their well-rounded shape. Turn off the heat and set aside.
Pop the squabs into the broiler, which must be very hot. Broil them first on one side until deep gold in color, then turn and broil them on the other side. Baste them with the seasoned greae that will have poured into the well of the broiler. Do this several times, at least 3, on each side. Turn again, watch, and do not allow any scorching.
Reheat the mushrooms, add a few drops of gravy concentrate, 2 tablespoons bacon fat and 1/4 cup of the best brandy. Shake the skillet well.
Remove the squabs to a warm platter and pour the gravy over the birds. Surround them with Browned Potato Balls and sprinkle the whole with chopped parsley. Serve immediately while very hot.
Makes 6 servings