Recipe by mollypaul
Young pheasant, doves, Cornish game hens or chicken cut into tenders are easily substituted for squab, if desired. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 slices bacon
- 3⁄4 cup celery, chopped
- 1 onion, peeled and copped
- 2 cups rice (uncooked)
- 4 cups chicken stock
- 4 eggs
- salt and pepper
- 4 squab (young pigeons)
- mustard pickle juice
Directions See How It's Made
- Dice bacon and fry until crisp.
- Remove bacon and brown celery and onions in drippings.
- Boil rice in chicken stock until tender; add the cooked bacon, celery and onion.
- Beat eggs and add to rice; season with salt and pepper.
- Dress squabs, fill with rice mixture and place on mounds of remaining rice.
- Bake at 400F for 25 minutes, basting frequently with mustard pickle juice.