Craig Claiborne

Jeanne Owen’s Squab Pie

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 squabs, split into halves, with livers and gizzards
  • Salt and freshly ground black pepper
  • ¼ cup

Method

  1. Preheat oven to hot (450°F.).

  2. Sprinkle the pieces of squab with salt and pepper. Melt the butter in a heavy skillet and brown the squabs in it. Cover and cook for ten to twelve minutes.

  3. Pour the cognac over the birds and ign