Preparation:
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.)
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
