76 Squab Cooked like Woodcock

Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

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

  1. 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.
  2. Preheat the oven to