Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 4 dressed squab, about 450 g (1 lb) each
  • 100

Method

Remove the squab breasts from the bone, leaving the skin on. Reserve the remaining squab parts for another use.

Soften the butter and add the sea salt. Put half a tablespoon of the salted butter onto each squab breast and place all the breasts in a cryovac bag in a single layer.

Heat