Roasted squab, coco beans (Pigeonneau rôti, haricots coco) from Le Manoir aux Quat'Saisons: The Story of a Modern Classic (page 231) by Raymond Blanc

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 unsalted butter for foie gras, and quail or partridge for Anjou squab.

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