Preparation:
Place a slice of salt pork on breast of each squab. Place squabs in roasting pan. In a bowl combine melted butter and wine. Roast squabs at 400F, basting frequently with butter mixture, for 30 minutes, or until meat is tender. Discard salt pork. Season with salt and pepper.
Meanwhile, chop squab livers. In a small skillet, heat butter. Add livers, and cook over brisk flame for 5 minutes, or until browned.
Place slices of fried bread on heated serving dish and keep warm. Spread bread with cooked liver. Place a squab on each slice. Serve hot.
Serve with potato chips.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
