Grilled Confit Squab on a Foie Gras Croûton with Brussels Sprouts Purée & Parsley Sauce

This dish is suitable for a grand dinner. It is surprisingly simple and almost all the preparation can be done in advance; you’ll need to begin at least 2 hours ahead in any case, to allow time for making the squab confit. The Brussels sprouts purée and parsley sauce just need reheating while the squab is being grilled. If the cost of the foie gras is outside the budget, simply sauté 6 duck or chicken livers — in a tablespoon of the lard used to cook the squabs, pour off the fat and deglaze