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.
at

2 comments:

  1. Lolabola*08 February, 2010 12:11

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

    ReplyDelete
  2. suttonhoo08 February, 2010 19:26

    freaked in a good way, I hope?

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

    ReplyDelete