Name: Squab Cooked like Woodcock
Yield: For four people
Cuisine: French
Ingredients: 1 level tablespoon chopped shallot; salt and pepper; 2 tablespoons port; the livers of the 4 squabs; 40 g (1½ oz) foie gras, fresh or preserved; 30 g (1 oz) softened butter; 4 thin rounds of French bread; 1 level tablespoon double cream; 2 teaspoons butter; 1 tablespoon chopped shallot; 2 tablespoons armagnac; 500 ml (scant pint) rough red wine; 4 domestic squabs weighing 450 g (15¾ oz) each, drawn but with heads left on (be sure to reserve the livers); 40 g (1½ oz) butter

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pigeonneau en bécasse ‘Young pigeons with a gamey flavour’

Ingredients

Main ingredients

4 domestic squabs weighing 450 g (15¾ oz) each, drawn but with heads left on (be sure to reserve the livers)

Method

Preparing and cooking the squabs

If the butcher has not done so, draw the squabs, reserving the livers carefully. Leave the heads on but remove the eyes. Truss the birds with their heads tucked under one wing. Season inside and out.
Preheat the oven to