Roast squab chickens with chicken liver canapés and mushrooms (Coquelets sur canapés) from Mastering the Art of French Cooking, Volume One (page 247) by Julia Child and Louisette Bertholle and Simone Beck

  • dried tarragon
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  • brown chicken stock
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute green onions for shallots, game livers for poultry livers, bacon for pork fat, Port wine or Cognac for Madeira wine, parsley for watercress, Madeira wine for Port wine, brown stock or beef bouillon for brown chicken stock, and game hens or pigeons for squab.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, game livers for poultry livers, bacon for pork fat, Port wine or Cognac for Madeira wine, parsley for watercress, Madeira wine for Port wine, brown stock or beef bouillon for brown chicken stock, and game hens or pigeons for squab.

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