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Squab pigeon casserole
Fruit and vegetables
2 small
onions
, finely chopped
1
garlic
clove, crushed
4
thyme
sprigs, leaves removed and chopped
1 small
savoy cabbage
, finely sliced
2 large
waxy potatoes
, such as Charlotte, peeled
2
thyme
sprigs
2
garlic
cloves, bashed
Tins, packets and jars
250ml/9fl oz
chicken stock
Cooking ingredients
2 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
2 knobs of
butter
50g/1¾oz
clarified butter
Meat, fish and poultry
150g/5½oz smoked bacon
lardons
2 squab
pigeons
(each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this)
Other
250ml/9fl oz dry
white wine
Back to recipe
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