Potted Stuffed Squab


  • parsley
  • 1 ½ sticks unsalted butter
  • 4 1-pound squabs
  • 1 cup whole milk
  • 5 1/2-inch-thick slices good-quality white sandwich bread such as a pullman loaf
  • 1 teaspoon thyme
  • 1 fat separator
  • + 2 more ingredients
    • kitchen string
    • ½ cup water

Preheat oven to 375°F with rack in middle. Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. D...

View full recipe at Epicurious


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