Name: Squab with Broad Beans, Olives & Sage Leaves
Yield: Ingredients For 4
Ingredients: 1 celery stalk; 4 squab pigeons; 150 ml / ¼ pt extra-virgin olive oil; 4 garlic cloves; 2 tbsp chopped flat-leaf parsley; 12 sage leaves; 225 g / 8 oz broad beans; 4 shallots; 3 tbsp olive oil; salt and pepper; 12 mushroom stalks; 1 garlic clove; 115 g / 4 oz pigeon wings, necks and giblets, including liver; 675 g / 1½ lb new potatoes; 2 sage leaves; 5 tbsp Madeira; 575 ml / 1 pt chicken stock; 1 carrot; sunflower oil, for deep-frying; 2 tbsp olive oil

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

The price of grain-fed squab pigeon is still far too high, as the majority of birds are imported from France. The Italians are now producing them as well but, at the time of writing, no British squab are commercially raised – a lack of initiative for which there seems to be no logical rationale.

If you can’t get the giblets with the squab then use a strong chicken stock reduction for the sauce. The broad beans we use are fresh from the pod, bu