Roast Squabs with Madeira Sauce

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 squabs, with livers
  • 2 tablespoons butter
  • ¼ cup Madeira

Method

  1. Preheat oven to hot (400°F.).

  2. If the birds are not trussed by the butcher, truss them. Fold the wing tips back under the bird. Then take a length of twine and tie the legs tightly together at the ends. Make a tight loop around the tail. Cross