This salad could be made with quail, fresh or smoked duck, smoked chicken, or wild birds like doves or partridge. The bird should be warm and the okra piping hot.
Rub the squabs all over with a mixture of the thyme and olive oil. Let marinate at least 4 hours, but preferably overnight, in refrigerator.
Cut the corn off the cobs and reserve the kernels.
Let the squabs warm to room temperature. Put them in a roasting pan and roast until the breast meat is just firm to the touch, about 20 minutes. Remove them and let sit for 10 minutes in a warm place. Slice the squab halves off the carcass.
Put the corn, bell pepper, marjoram or oregano, and stock in a sauté pan. Bring to a boil and cook for 10 minutes.
While the corn is cooking, cut the wings and legs off the squab halves and slice the breast as shown.
Mix the cornmeal with salt and pepper. Toss the okra in the cornmeal. Heat the peanut oil in a sauté pan over medium heat and add the okra. Cook, tossing the okra constantly, for 5 minutes.
When the corn is cooked, stir in the butter until it is fully incorporated and season it. Put the corn in the center of warm plates, the squab on top of the corn, and the okra around the corn.
© 1986 Jeremiah Tower. All rights reserved.