Squab breasts baked in puff pastry-capped potato shells from The Cuisine of Hubert Keller (page 168) by Hubert Keller and John Harrisson

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

    Allow to marinate for 4-6 hours. Can substitute double quail breasts or single chicken breasts for squab breasts, basil for chives, and Cabernet or other red wine for Pinot noir.

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