At the request of readers, Gourmet, in 1943, published a stream of articles written and illustrated by Stephen Longstreet. Purportedly about his grandfather, each contains a recipe, sometimes several, from the erstwhile grandfather's notebook.
Here's a breakfast dish featuring squab.
"It's my own dish," Gramp would say, "but it needs a fancy title. Your aunt says we're related to some hillbilly general in Dixie, so I'm giving him credit for the dish."
Pigeon du General Longstreet
3 squab, cleaned and deboned,
Set aside bones
Set aside livers
1 small red onion, sliced
1 carrot, sliced
pinch of ground cloves
2 peppercorns
salt
1 shallot, sliced
3 slices ham, chopped fine
1 slice toast soaked in milk
2 Tablespoons butter
1/2 cup Sherry
1/2 cup Madeira
1 small white onion, grated
Place squab bones in small pot with onion, carrot, pepper, salt and shallot and simmer for one hour. Cook livers in 1/2 of the butter. Chop. Preheat oven to 400 degrees.
In another small pot put livers, ham, toast, Sherry, Madeira and onion. Simmer. When reduced, stuff into the birds. Use steel pins to truss.
Pour bone broth and butter over the birds.
Bake for 12 minutes. Reduce heat to 300 degrees and bake for an additional 25 minutes. Just before removing from oven, raise heat again to 500, remove when glazed.
Gramps ate two, boy Stephen ate one.
(To understand squab and possible substitutions, see Zester's Battle of the Birds.)
Here's a breakfast dish featuring squab.
"It's my own dish," Gramp would say, "but it needs a fancy title. Your aunt says we're related to some hillbilly general in Dixie, so I'm giving him credit for the dish."
Pigeon du General Longstreet
3 squab, cleaned and deboned,
Set aside bones
Set aside livers
1 small red onion, sliced
1 carrot, sliced
pinch of ground cloves
2 peppercorns
salt
1 shallot, sliced
3 slices ham, chopped fine
1 slice toast soaked in milk
2 Tablespoons butter
1/2 cup Sherry
1/2 cup Madeira
1 small white onion, grated
Place squab bones in small pot with onion, carrot, pepper, salt and shallot and simmer for one hour. Cook livers in 1/2 of the butter. Chop. Preheat oven to 400 degrees.
In another small pot put livers, ham, toast, Sherry, Madeira and onion. Simmer. When reduced, stuff into the birds. Use steel pins to truss.
Pour bone broth and butter over the birds.
Bake for 12 minutes. Reduce heat to 300 degrees and bake for an additional 25 minutes. Just before removing from oven, raise heat again to 500, remove when glazed.
Gramps ate two, boy Stephen ate one.
(To understand squab and possible substitutions, see Zester's Battle of the Birds.)
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