Pan-roasted squab in the manner of Liège (Duifkes met jeneverbessen / Pigeonneaux a la Liegeoise) from The Taste of Belgium (page 149) by Ruth Van Waerebeek

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

Accompaniments: Casserole of wild mushrooms (Stoofpotje van wilde paddestoelen / Poelee de champignons sauvages)

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 thrushes for squab.

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