Ingredients

4 Squabs

2 tbsp Butter

12 small shallots

4oz (113g) Salt pork, diced

1 tbsp Flour

1 cup Chicken stock, clear

2 cups Peas, fresh

Method

In a large heavy saucepan heat 1 tbsp 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.

Cooks Comments and Tips

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