Casseroled Squabs

Ingredients:
6 Squabs (baby pigeons) , halved
1 Bouquet Garni
2 Carrots, sliced
1 Onion, halved and sliced
480ml/16fl.oz. Chicken Stock
25g/1oz Butter
1 tbsp Plain Flour
Salt and Pepper
Paprika
12 Button Mushrooms
60ml/2fl.oz. Sherry
1 tbsp Tomato Purée

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4.

2. Season the birds with salt, pepper, and paprika and place in a deep casserole together with the Bouquet Garni, carrots, onion and stock.

3. Cover and cook for about 1 hour or a little longer longer on until tender and browned.

4. Remove from the oven and strain off the cooking liquor into a jug. Cover and keep warm whilst you finish the sauce.

4. Heat the butter in a large pan add the mushrooms and sauté for 5 minutes, turning from time to time.

5. Add the flour, and cook for about 2 minutes, stirring.

6. Add the cooking liquor, a little and a time, stirring constantly. Bring to the boil then cook for 2-3 minutes until thickened.

7. Add the sherry and tomato purée and mix thoroughly.

8. To serve – pour the hot sauce over the birds and serve in the casserole.