Stuffed Franconian Squab

1. rinse the squab inside and out, dab dry, rub with salt and pepper.

2. for the filling, cut the rolls into cubes, drizzle with the hot milk in a baking bowl. Add the eggs. Mix and leave to soak for a few minutes.

3. finely dice the onions, sauté in two tablespoons of butter until soft, gently browning. Fry the hearts as well.

Finally, add the finely chopped parsley and allow to cool a little. Blend everything in an electric blitz chopper, adding the cleaned raw livers. 5.

5 Mix this quantity with the breadcrumbs, season with salt, pepper, a trace of grated lemon peel and nutmeg.

Fill the squab with the mixture, place them one after the other in a buttered ovenproof dish and pour hot butter over them.

Roast in the oven heated to 250 degrees for 20 to 25 minutes, turning the squab every five minutes from the back to the belly and vice versa.

Turn off the oven, but let the squab rest for another 20 minutes in the now decreasing temperature. Turn them again and again.

Roast jus, which was perhaps extended with a little bit of veal stock, and a green leaf salad.

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