Butter and Sage Roasted Squab

Squab is my favorite fowl. Its meat is full flavored, not at all gamey, and stands up to intense flavor accompaniments such as wild rice and chanterelles. Squab is most delicious when the breast is still rosy. Set the table with sharp knives and have ready a pair of shears to pass at the table to get through some of the more resistant joints. Actually, the ideal way to serve squab is to bone them whole, leaving only the wings and leg and thigh bones intact. This is a luxury for the guest