Stuffed squabs Derby [Pierre Franey] from Craig Claiborne's Favorites from The New York Times (1975 : v.1): Recipes, Restaurants, Tools, Techniques, People, and Places, Vol. 1 (page 14) by Craig Claiborne

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

Accompaniments: Brown sauce for squab [Pierre Franey]; Braised endive [Pierre Franey]

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 Tabasco sauce for cayenne.

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