| How To Cook: |
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1. Peel, slice and dice pineapple. Wash and dry squabs. Into each body cavity put 1 tablespoon pate and a piece of pineapple.
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2. Close cavity and rub squabs with salt and pepper.
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3. Melt ½ of the butter in a heavy casserole dish and brown the squabs. Do not prick the skins.
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4. Flame with 1 tablespoon brandy or rum (heat, ignite and pour over squabs).
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5. Pour in the remaining butter, and roast squabs in 350°F oven uncovered, basting often, for about 45 minutes.
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6. While squabs are roasting, poach slices of pineapple in the rest of liquor for 10 minutes.
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7. Arrange slices on the squabs to serve.
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