Recipes by Arthur Hailey: Bahamian Iceberg Platter; Crepes Suzette

Arthur Hailey's Bahamian Iceberg Platter

For the dressing:

1 cup shredded coconut
1/4 cup fresh lemon juice
1 cup dairy sour cream
1 teaspoon salt
1/2 teaspoon grated lemon peel
Few drops Tabasco sauce

Combine coconut and lemon juice; let stand a few minutes. Add sour cream, salt, lemon peel and Tabasco, mix well. Makes about 1/2 cup dressing.

For the salad:

1 head iceberg lettuce
3 cups slices (or chunks) cooked lobster
2 tablespoons fresh lemon juice
1 1/2 cups sliced celery
1 cup fresh (or canned) pineapple chunks
3 tablespoons diced pimiento
1/4 cup diced green pepper
Creamy coconut dressing
Crushed ice

Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag (or plastic crisper). Combine lobster and lemon juice, chill. Just before serving, combine lobster with celery, drained pineapple chunks, pimiento and green pepper; salt lightly to taste. Add about 1 cup coconut dressing, mix lightly. Spoon into lettuce cups (or hollowed pineapple shells). Cut lettuce into wedges. Arrange lettuce and lobster on crushed ice. Serve remaining dressing to spoon over lettuce. Serves six to eight.

Thoughts: Bahamians use spiny lobster (plunged into boiling salted water). Mainlanders may substitute two (7 1/2-oz.) cans Alaskan king crab or 1 pound frozen Alaskan king crab for the lobster.

Arthur Hailey's Crepes Suzette

For the crepes:

2 eggs
1/2 cup flour (measured)
1/2 cup milk
1/2 cup water
Soft butter (or margarine)

Beat eggs with whisk until light; add flour, beat until smooth. Gradually add milk and water, beating until batter is smooth. Heat six-inch skillet over high heat until so hot that a drop of cold water sizzles on it. Grease skillet on bottom and side with butter (or margarine); wipe away almost all of fat with paper towel. Spoon about two tablespoons of batter into skillet, tilting pan so batter evenly covers bottom of skillet. Fry slightly until bubbles begin to form at edges and crepe begins to dry on top. Quickly turn crepe, fry quickly on second side. Place on heated platter. Repeat until batter is used up. Makes about a dozen crepes.

For the sauce:

1/3 cup butter (or margarine)
1/4 cup sugar
1 tablespoon finely grated orange rind
Scant 2/3 cup fresh orange juice, strained
2 tablespoons Grand Marnier (or Cointreau)
2 tablespoons brandy

Fold crepes in half, then in half again forming triangles. Melt butter or margarine in shallow pan (or use regular Suzette pan). Add sugar, orange rind and juice. Cook over high heat, stirring continuously until sauce becomes the thickness of light syrup. Place one crepe in sauce at a time. Turn crepe so it is well-coated with sauce. Repeat coating of remaining crepes in bubbling sauce. Add Grand Marnier (or Cointreau) to pan letting it heat a few seconds. Stand back, ignite with match. Spoon flaming syrup over crepes until flames die out. Serve immediately. Serves four to six.

Thoughts: Crepes Suzette make a dramatic dessert presentation and should be prepared at the table. For variation, stack crepes, serve with warm butter and fresh chopped sweetened strawberries and whipped cream.

Recipes by Gene Hackman: Lasagne; Shrimp Tempura

Gene Hackman's Lasagne

For the sauce:

1 yellow onion, peeled and chopped
1 clove garlic, pressed
2 tablespoons olive oil
2 lbs. ground beef (chuck)
One 35-oz. can Italian plum tomatoes
One 6-oz. can tomato paste
1 cup dry red wine
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2-3 basil leaves (or dried basil) to taste
2 cups liquid, if needed (water or beef broth)
Piece of pork (or lucanica or pork sausage), parboiled and sliced

Brown onion and garlic in olive oil. Lift out onion-garlic mixture. Brown beef in same pan (or stock pot) until it is lightly brown. Stir to keep meat loose-textured. Return onion-garlic mixture to same pot; add tomatoes, tomato paste, wine, salt, pepper, basil, and liquid. Cook very slowly about 4 hours, stirring occasionally. Skim off excess fat. Add liquid from time to time as needed. Add sausage during last hour. Correct seasonings by tasting. Sauce should be thick and viscous when ready to use.

For the lasagne:

4 quarts boiling water
2 tablespoons salt
10 ounces lasagne
3 cups creamed cottage cheese
2 eggs
Pepper to taste
1 cup freshly grated Parmesan cheese
2 packages (6 ozs. each) mozzarella cheese, sliced

Bring water to brisk boil, add 1 tablespoon salt. Gradually add lasagne so water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Mix together cottage cheese, eggs, 1 teaspoon salt, pepper and half the Parmesan cheese. Arrange half the lasagne in bottom of well-greased 13 x 9-inch baking dish. Spread with meat sauce; top with half the mozzarella and half the cottage cheese mixture. Repeat layers, sprinkle with remaining cheese. Bake in preheated 375 degrees F. oven 35 minutes (or until cheese is browned). Cool a few minutes before serving. Serve with chilled rose wine, green salad, fruit and assorted cheeses for dessert. Serves 8-10.

Thoughts: Gene advises, "I prefer to use fresh plum tomatoes. Peel and put through blender, combine with sauce. If desired, sauce can be more highly seasoned with addition of oregano, parsley flakes, or additional garlic. If desired, wine may be left out. Substitute 1/2 cup red wine vinegar, 1/2 cup water and a dash of sugar."

Gene Hackman's Shrimp Tempura

1 cup dashi sauce (or bottled clam juice)
1/3 cup soy sauce
1/3 cup sherry (or sake)
Pinch of sugar
1 tablespoon grated fresh white horseradish
1 teaspoon fresh grated ginger root

Mix together all the ingredients, except horseradish and ginger; divide evenly among 4 bowls. Put grated horseradish and ginger into 2 separate bowls. Each guest helps himself to as much horseradish and ginger as pleases the palate. Use as dunking sauce for tempura.

For the tempura:

1 1/2 lbs. raw jumbo shrimp (about 24)
Raw vegetables: green beans (whole), carrots (cut in thin rounds), water chestnuts (sliced), green pepper or eggplant, cut in julienne strips
1 egg
1 cup water
1 cup flour
Dash of salt
Vegetable oil

Shell shrimp, leaving tail fins attached to flesh, devein. Slit undersection of shrimp to prevent curling. Wash shrimp; prepare vegetables. Beat egg and water together, gradually stir in flour with chopsticks. Do not overmix. Batter should be lumpy in appearance. Fill deep saucepan (or deep fat fryer) 3/4 full with vegetable oil. Heat until it registers 370 degrees F. on cooking thermometer. Dip each shrimp in batter; hold against edge of bowl, allowing excess batter to run off. Lower into hot oil, cook 2-3 minutes (or until golden brown). Repeat, using remaining shrimp and vegetables. Drain well on absorbent paper. Serve at once with dunking sauces. Serves 4.

Thoughts: Dashi is available in Oriental food shops or gourmet sections of many supermarkets. Gene's Japanese specialty is not unlike the Italian deep-fried vegetables (fritto misto).

Recipes by Buddy Hackett: Breakfast Omelet; Chinese Chili; Famous Lunch Salade Nicoise; Whole Chickens Roasted in Covered Barbecue Kettle

Buddy Hackett's Breakfast Omelet

Handful of fresh mushrooms
3 tablespoons onion, chopped
1/2 green pepper, chopped
Few drops garlic juice
2 tablespoons corn oil
3 large eggs
1/4 cup water
1/2 cup non-fat dry milk
Salt and pepper to taste
2 tablespoons grated Muenster cheese

Clean and chop mushrooms, then saute with onion, green pepper and garlic juice in oil in skillet until vegetables soften. Lift out vegetables and dry on absorbent paper towels to drain off excess fat.

In small mixing bowl, beat together eggs, water, dry milk, salt and pepper to taste. Wipe fluids from pan or use teflon-lined pan sprayed with corn oil. Heat skillet over medium heat; pour in egg-milk mixture. Lower heat and cook until eggs begin to set. Spoon vegetables over eggs. Cover with lid. Cook over low heat until omelet begins to puff. Remove lid; fold, if necessary, to cook on reverse side.

Turn onto heated serving plates. Garnish with cheese, if desired. Makes 2 servings.

Buddy Hackett's Chinese Chili

1 tablespoon safflower oil
3 pounds lean ground beef
1 large yellow onion, peeled and chopped
1 large green pepper, diced
1/2 clove garlic, pressed
2 cubes vegetable broth
1/4 cup boiling water
Two 6-ounce cans tomato paste
About 3 1/2 cups water
1 cup soy sauce
1 1/2 teaspoons oregano
2 teaspoons chili powder
Scant teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups sliced (canned) water chestnuts
Large handful oriental dried mushrooms
Three 1-pound cans Chinese bean sprouts, drained

Heat safflower oil in large skillet. Add beef, onion, green pepper and garlic. Cook over medium heat stirring until meat turns brown and is crumbly in appearance. Pour off excess fat. Place meat mixture in large, deep stock pot. Dissolve vegetable cubes in boiling water, add to the pot with tomato paste, water, soy sauce, oregano, chili powder, red pepper, salt, white pepper and water chestnuts. Cook over low fire about 45 minutes; stir often to prevent burning. Meanwhile, soak dried mushrooms in lukewarm water about 30 minutes. Drain off water, squeeze out excess fluid, slice mushrooms thinly, add to chili. Gradually add bean sprouts (which have been carefully rinsed in cold water to remove the canned taste). Heat through. Serve at once over steaming mounds of cooked white rice, dry noodles or corn. Serve with tall glasses of cold jasmine tea. Serves 8 generously.

Buddy's Thoughts: "Be sure to add bean sprouts at the end of cooking time as chili gets watery and the sprouts tend to disappear if heated too long. For best results, add seasonings as you go and taste along the way. For leftovers, serve very cold as a dip."

Buddy Hackett's Famous Lunch Salade Nicoise

1 can (1 pound) tiny peas, drained (or frozen tiny peas, barely cooked)
3 green peppers, washed, seeded, cut in strips
1 small can salt-packed anchovies, drained, cut in small pieces
1 large white onion, peeled, thinly sliced
2 pounds ripe tomatoes
2 cans (7 ounces each) water-packed white tuna
Vinaigrette Sauce (recipe below)
2 heads lettuce, washed, crisped
Salt and pepper to taste
6 hard-cooked eggs, peeled, quartered
2 dozen pitted black olives

Arrange peas, green pepper, anchovies and onion in large salad bowl. Dip tomatoes in boiling water a moment. Slip off skins and cut into thin slices; set aside.

To salad bowl add tuna, flaked into rather small pieces, and mix with vinaigrette sauce. Add lettuce, salt and pepper to taste. Toss gently so you will not break up vegetables. Decorate with tomato slices, hard-cooked eggs and olives. Chill to serve. Makes 8 servings.

Vinaigrette Sauce

4 teaspoons wine vinegar
Salt and pepper to taste
4 tablespoons salad oil, preferably olive oil

Add vinegar, salt and pepper to small bowl. Stir with wooden spoon to dissolve salt. Gradually stir in oil to mix. Dressing can be put in small jar with screw-type lid and shaken just before putting on salad greens.

Buddy Hackett's Whole Chickens Roasted in Covered Barbecue Kettle

A large sheet of heavy-duty aluminum foil
Starter fluid
2 cleaned whole chickens, each weighing 2 1/2 lbs.
Safflower oil
Salt and pepper
Paprika

Prepare to roast chicken in covered barbecue kettle as follows: Tear off large sheet of heavy-duty aluminum foil, which when folded will extend about three inches longer than the chickens placed side by side. Fold over the edge of foil fitting corners to form a drip pan. Place foil drip pan in base of barbecue kettle; arrange 25 briquettes on each side of it. Saturate briquettes with starter fluid and ignite. Place barbecue grill in position. Allow about 30 minutes for briquettes to be ready for roasting. Tie wings and legs. Rub outside skin with oil. Season generously with salt, pepper and paprika (for color). Place chickens directly on cooking grill over foil drip pan. Place lid over kettle and open all dampers in lid and kettle: Allow about 1 1/2 hours to roast. Add eight briquettes after first hour to each side of foil drip pan. When through cooking, close all dampers and briquettes will burn out. Serves 6-8 generously.

Thoughts: Occasionally change the character of the foil by using hickory or apple chips soaked in water for a smoky flavor or by marinating and then basting chicken with sauce made of one cup bottled French oil dressing, 1 teaspoon garlic powder, 1 tablespoon leaf oregano, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper and 1 cup white wine.

Recipes by Andy Griffith: Cook-All-Day Black-Eyed Peas; Doves in White Wine; Ground Steak Sandwich

Andy Griffith's Cook-All-Day Black-Eyed Peas

1 qt. black-eyed peas
About 3 qts. water
1 large onion, chopped
2 ham hocks (or 1/2 lb. salt pork, scored, left attached to the rind)
1 dry red hot pepper pod (or crushed red pepper to taste)
Salt and pepper to taste

1. Soak peas overnight. Drain and pick over peas carefully. Put peas in large stock pot (or saucepan) with about 3 qts. water, chopped onion, ham hocks (or salt pork) and hot pepper. Cook slowly, stirring occasionally.

2. Cook until peas have softened but still hold their shape. Add seasonings to taste. Add more liquid as needed. Simmering takes at least 3 to 4 hours. Serves 6 generously.

Andy Griffith's Doves in White Wine

4 doves (or squabs)
4 tbsps. butter (or vegetable oil)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chicken (or beef) broth
1 cup Moselle or Rhine wine (or half white vinegar, half water)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley

1. Singe doves (or squabs) with flaming torch (or over gas flame). Wash thoroughly inside and out. Pat dry with towel. Heat butter (or vegetable oil) in large skillet. Brown doves (or squabs) on all sides.

2. Sprinkle with salt and pepper. Combine broth, wine (or vinegar-water mixture), onion, and celery with remaining butter (or vegetable oil) in skillet. Pour over doves (or squabs). Bake in preheated 350 degrees F. oven, basting occasionally, for 1 1/2 hours (or until meat falls from the bones). Sprinkle with parsley. Serves 4.

Thoughts: Doves must be bagged in season by the hunter (legally, they cannot be sold in any market unless they have passed U.S. Government inspection).

Squabs, available fresh or frozen in specialty shops or poultry stores, make an excellent substitute. To singe the birds: Hold one at a time at the end of a long fork (from the barbecue pit supply). Light a torch of brown paper bagging that is tightly rolled. Hold bird over flame, turn as the flames sear and singe off the fine feathers. The birds (dove or squab) each weigh about 3/4 to 1 lb. The meat is all dark and deliciously so.

Andy Griffith's Ground Steak Sandwich

2 pounds beef chuck, ground (80/20 is crucial to the success)
1 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup water
1/2 teaspoon salt
6 tablespoons mayonnaise
Coleslaw (prepared, 1 cup)
(2 tomatoes, sliced)

Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance. Drain ground meat. Pepper meat liberally! This is supposed to be redolent in the taste of ground black pepper.

Whisk together flour, water, and salt. Add to skillet, and allow to come to a boil. Lower heat and simmer until mixture has thickened.

Serve on buns with mayo, your favorite coleslaw, and a slice of tomato.

Recipes by Merv Griffin: Ham Loaf with Mustard Sauce; Onion Pie; Peach Chutney; Stuffed Squash

Merv Griffin's Ham Loaf with Mustard Sauce

For the mustard sauce:

1/2 cup canned tomato soup
1/2 cup prepared mustard
1/2 cup vinegar
3 beaten egg yolks
1/3 cup sugar
1/2 cup corn oil (or melted butter)
1 tsp. salt
Pepper to taste

1. Combine ingredients in top of a double boiler. Blend well using whisk. Insert in lower part of double boiler filled with water. Cook until thick. Stir often to prevent sticking.

Serve hot or cold, spooning sauce over ham loaf, baked ham or other meat dishes.

For the ham loaf:

1 1/2 lbs. ham
1 1/2 lbs. lean fresh pork
3 eggs, beaten
1 1/2 cups bread crumbs
2 tsps. grated fresh onion
Freshly ground pepper to taste
1 1/2 cups milk
1/2 can tomato soup

1. Grind ham and pork together. Add remaining ingredients except the tomato soup; mix well. Form into loaf in aluminum foil. Insert baking dish in larger baking dish partially filled with water.

2. Bake in preheated 350 degrees F. oven for 45 minutes. Pour off grease which has collected. Cover loaf with undiluted tomato soup. Bake 45 minutes longer. Slice to serve. Serve alone or with mustard sauce. Serves 8.

Merv Griffin's Onion Pie

One 9-inch pie pastry (uncooked)
1 tsp. caraway seeds
1 1/2 cups chopped yellow onions
2 tbsps. butter (or margarine)
12 strips lean bacon, cooked and crumbled
2 eggs, beaten
2 1/2 tsps. flour
1/2 cup milk
1 1/2 cups commercial sour cream
Salt and freshly ground pepper to taste

1. Prepare pie crust, add caraway seeds during mixing. Roll out pastry on lightly floured board. Line a 9-inch pie plate with crust. Prick crust. Partially bake in preheated 425 degrees F. oven for 7 minutes; cool.

2. Saute onions until golden in butter (or margarine). To prepare custard filling: beat eggs, slowly add flour, blending well. Add milk, sour cream and salt and pepper to taste. Mix.

3. Put bacon bits and sauteed onion in bottom of partially baked pie crust. Cover by pouring in custard. Bake in preheated 425 degrees F. oven about 20 minutes; reduce oven temperature to 325 degrees F. and bake an additional 20 minutes (or until a silver knife inserted in the center comes out clean).

4. Slice to serve hot, or serve at room temperature for first course or supper dish with a crisp green salad. Serves 4.

Thoughts: Merv's onion pie is a cheeseless, slightly tart version of Quiche Lorraine. Coarsely grated Swiss (or Gruyere) cheese can be added and flavored with nutmeg (or mace).

Merv Griffin's Peach Chutney

One 1-lb. 13-oz. can sliced cling peaches
One lemon, cut in thin slices
1/2 cup minced green pepper
1/2 cup light brown sugar (packed)
1 cup white raisins
3/4 cup cider vinegar
2 tbsps. onion flakes
3 tbsps. chopped candied ginger
1/8 tsp. ground clove
1/8 tsp. grated nutmeg
1/16 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper

1. Drain peaches, reserve 1/2 cup syrup. Break into bite-size pieces with fork; put into a saucepan with lemon, green pepper, brown sugar, raisins, vinegar, onion flakes, ginger, clove, nutmeg, cayenne pepper, salt and pepper. Mix well.

2. Simmer over low heat until thickened, stirring often to prevent chutney from burning (about 1 1/2 hours). Add reserved syrup if necessary. Pour into sterilized glass jars; seal tightly. Makes 2 pints.

Thoughts: Merv's chutney makes an excellent accompaniment to baked ham or roast turkey.

(Recipe is from 1970. I think today's recommendation is processing in a boiling water canner.)

Merv Griffin's Stuffed Squash

12 ounces cornbread stuffing mix
Juice and zest of 1 lemon
1 can (20 ounces) pineapple chunks in juice
1 1/2 cups dried apricots, slivered
1 cup chopped onion
1 cup walnuts, pecans, or macadamia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup melted butter
4 small acorn, golden nugget, or sweet dumpling squash, halved and seeded

In a large bowl, toss together stuffing, lemon juice with zest, pineapple with juice, dried apricots, onions, nuts, coconut and butter. Stuff squash with mixture. Bake squash halves for one hour in a preheated 325 degrees F. oven. Garnish with the 2 tablespoons of toasted coconut. Serves 8.

Recipes by Joel Grey: Chinese Curried Chicken; Tostadas Appetizers

Joel Grey's Chinese Curried Chicken

One 4 1/2 lb. roasting chicken
1 tsp. salt
1/4 tsp. ground black pepper
1 cup instant onion flakes
1 tsp. instant minced garlic
3/4 cup water
4 tbsps. salad oil
2 tbsps. curry powder
1/4 cup tomato paste
2 tbsps. white vinegar
1 tsp. chili powder

Cut chicken into fricassee pieces; sprinkle With 3/4 tsp. salt, black pepper. Mix minced onion flakes, instant minced garlic with water; let stand 10 minutes to rehydrate. In a wok (or Dutch oven), heat oil; add chicken pieces and brown well; remove chicken as it browns; set aside. Remove all but 2 tbsps. fat from wok (or Dutch oven). Add onion, garlic; saute 5 minutes. Stir in curry powder; cook 3 minutes. Mix tomato paste with sugar, vinegar, chili powder and remaining salt. Add to onion mixture. Return chicken to wok (or Dutch oven). Cover and simmer 1 hour (or until chicken is tender), stirring occasionally. Serves 4-6.

Thoughts: For fine curry accompaniments: chopped cucumbers, minced candied ginger, sieved hard-cooked eggs, sweet pickle relish, bacon bits, and freshly grated coconut.

Joel Grey's Tostadas Appetizers

For the guacamole:

1 medium-sized, very ripe avocado
1 small ripe tomato, peeled and finely chopped
1/2 small onion, very finely grated
Few drops pressed garlic (more, if desired)
1 tsp. juice from canned jalapeño chiles
About 1 tsp. salt
1/2 tsp. fresh lemon juice
1/2 tsp. fresh lime juice
1 tbsp. chili powder
Ground coriander to taste, optional

Mash avocado with fork. Add other ingredients to make a paste, but not too smooth. If you want to make it ahead of time, put avocado seed in spread to keep it from turning brown, wrap tightly with foil (or cellophane), refrigerate until ready to use.

For the tostadas:

Six 12-inch fresh flour tortillas (available in Mexican food shops, otherwise use frozen or canned)
Sweet butter
1/2 lb. Monterey Jack cheese, cut in julienne strips
One 4-oz. can roasted, peeled green chili peppers
Sour cream (chilled)

Lightly brown tortillas in melted butter in special cazuela pan (or flat griddle); turn, brown on other side. Lift out of pan; drain well on absorbent paper. Arrange layer of cheese on half of half-cooked tortillas. Drain chili peppers; remove most of seeds (leave a few to give a peppery taste). Cut chili peppers into strips; arrange on top of cheese strips. Top each tortilla with lid. Brown stuffed tortillas on heated cazuela pan (or griddle) over medium heat until crispy and cheese is nice and gooey on the inside. Cut with pizza cutter or sharp knife. Serve with guacamole with a dab of sour cream on top. Serve at once as appetizer or as midday snack with Margaritas or Mexican beer. Serves 4-6.

Recipes by Germaine Greer: Potted Squabs with Olives; Rice Pilaf

Germaine Greer's Potted Squabs with Olives

6 squabs (or pigeons)
1/3 cup olive oil (or butter)
1/2 cup chopped onion
1 can (14 oz.) Italian tomatoes (or 5-6 plum tomatoes, crushed)
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup diced green pepper
1 cup whole pimiento-stuffed olives
Rice pilaf

Brown squabs (or pigeons) in olive oil (or butter) in Dutch oven. Pour off all but 2 tbsps. drippings; reserve drippings. Add onion, cook until tender, stirring often. Stir in tomatoes, salt and pepper, spoon mixture over squabs (or pigeons). Cover and simmer about 1 hour and 10 minutes (or until birds are tender). Spoon tomato mixture over squabs occasionally during cooking. Add green pepper and olives to Dutch oven 15 minutes before end of cooking time. Serve squabs (or pigeons) with rice pilaf Serves 6.

Germaine Greer's Rice Pilaf

3/4 cup onion
1 clove of garlic, pressed
1/4 cup pan drippings (or margarine)
2 1/2 cups chicken broth (or wine)
Salt and freshly ground pepper to taste
1 1/4 cups rice, uncooked

Saute onion and garlic in pan drippings (or melted margarine) until onion is limp. Add rice; cook until rice turns golden, stirring often. Add chicken stock (or wine). Cover and simmer until rice is tender, stirring occasionally. Add salt and pepper to taste. Serves 6.

Thoughts: Pigeons are more easily available in England, but can be found in limited supply in the United States. Squabs require shorter cooking time than pigeons.