Roasted Squab

Pigeons Rotis sur Canapes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 or 8 Young Squab
  • 6 or 8 Thin Slices of Fat Bacon
  • 4 Tablespoonfuls of Butter


Use squab only for roasting. Clean nicely, then truss the Pigeon as you would a Turkey, only use wooden skewers to hold the wings and legs in place. Take a slice of nice, fat pork and fasten it around the body of each Pigeon, passing over the breast. Put a bit of butter about the size of a pecan in each Bird, and, if you can afford to do so, you may stuff with truffles.