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Broiled Squabs on Toast
Six flattened young farm-raised pigeons broiled over toast and finished with butter and fresh watercress.
Method
Steps
Step 1
Have six farm-raised squabs professionally plucked and drawn. Remove the heads and the feet at the first joint, split through the back and remove the breast bones. Flatten gently under clean food-safe paper with a suitable cleaver or mallet. Keep refrigerated until needed and do not wash raw poultry.
Step 2
Mix the one teaspoon salt, half teaspoon white pepper and one tablespoon oil on a dish. Turn the six prepared birds repeatedly in this seasoning to coat evenly.
Step 3
Arrange the birds on a double broiler and broil for about six minutes on each side. Continue as needed until the thickest breast and inner thigh of every bird reach at least 165°F, checked with a clean thermometer away from bone.
Step 4
While the birds finish cooking, toast enough plain bread to support them. Arrange all six cooked squabs on the fresh toasts on a hot dish, spread a little butter over the birds and garnish with washed, well-drained watercress. Serve promptly.
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