Sunday, February 07, 2010

roast squab | pigeon rôtis

Combine 3 1/2 ounces sausage meat, generous 1/2 cup chopped bacon, white bread soaked in milk and scant 2/3 cup finely chopped onions to make a stuffing. Spoon the stuffing into the squabs, bard with bacon, tie with string and roast at 425 degrees for 25 to 30 minutes.

Recipe from Ginette Mathiot, Je Sais Cuisiner (English translation), p. 498

Pigeons from Daley Plaza in Chicago's Loop, earlier today.


Lolabola* said...

this combination of recipe and live video has totally freaked me out

suttonhoo said...

freaked in a good way, I hope?

"make them run screaming" isn't really what I'm going for.

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