Squab With Apricot Sauce - cooking recipe

Ingredients

4 (12 to 14 oz.) ready to cook squab, split in halves lengthwise
salt to taste
1/4 c. butter or margarine
1/2 c. chicken broth
1/2 c. apricot nectar
2 tsp. cornstarch

Preparation

Season squab with salt.
Brown squab, skin side down, in butter in skillet.
Turn, cover and simmer about 35 minutes or until tender.
Remove to warm platter.
Combine broth, apricot nectar and cornstarch.
Add to pan drippings.
Simmer and stir until sauce thickens slightly and bubbles.
Pour over birds.
Serves 4.