French > Squab > Squab Pies

Squab Pie with Herbs and Cream Recipe

Ingredients with Measurements:
- 2 squabs, cleaned and deboned
- 1/2 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pie crust

Special equipment needed:
- Pie dish
- Rolling pin

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. Add the flour to the skillet and stir until the mixture is smooth.

4. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens.

5. Add the chopped herbs, salt, and black pepper to the skillet and stir to combine.

6. Remove the skillet from the heat and set aside.

7. Roll out the pie crust and place it in a pie dish.

8. Cut the squab meat into small pieces and add it to the skillet with the herb and cream mixture. Stir to combine.

9. Pour the mixture into the pie crust.

10. Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 420
Fat: 27g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 720mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 20g

Substitutions for ingredients:
- Instead of squab, you can use chicken or turkey.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of chicken broth, you can use vegetable broth.

Variations:
- Add chopped vegetables, such as carrots or celery, to the filling.
- Use different herbs, such as sage or tarragon, for a different flavor.
- Add grated cheese to the filling for a richer taste.

Tips and tricks:
- Make sure to debone the squabs carefully to avoid any small bones in the filling.
- Use a sharp knife to cut the squab meat into small pieces.
- Brush the edges of the pie crust with egg wash for a shiny finish.

Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the pie on a platter with fresh herbs as a garnish.

Garnishes:
- Fresh herbs, such as thyme or parsley.

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted carrots with honey and thyme
- Green beans with garlic and lemon

Troubleshooting advice:
- If the filling is too thick, add a little more chicken broth or cream to thin it out.
- If the crust is browning too quickly, cover it with foil.

Food safety advice:
- Make sure to cook the squab meat to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Squab is a type of young pigeon that has been eaten for centuries. It was a popular food in ancient Rome and is still enjoyed today in many cultures.

Flavor profiles:
- The herbs in this recipe give the pie a savory, earthy flavor, while the cream adds richness and depth.

Serving suggestions:
- Serve the pie as a main course for a dinner party or special occasion.

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Taste: Savory, Herbal, Rich, Creamy, Earthy