Remove the squab breasts from the marinade and place on a baking sheet lined with aluminum foil.
Transfer half of the sauce to a resealable bag and add the squab breasts, turning them to coat.
Spoon a few dots of jus around the squab and sprinkle a pinch of vadouvan spice onto the plate.
Not to mention one out of squab, peanut butter and jelly, red quinoa, and karela.
Season with salt and pepper, reduce one-half by boiling, and pour over the squab.
At the very gate he met a gaunt figure riding in on a squab pony.
He had neither vice nor virtue, but was merely a squab in a shady corner.
Galantine of chicken, squab, etc., may be prepared in the same manner.
Near large cities where the demand for squabs is good, squab growing on a large scale is sometimes successful.
"All squab—just go to fly—take him ebbery one in nest," answered the Indian.
1680s, "very young bird," earlier (1630s) "unformed, lumpish person" and used at various times for any sort of flabby mass from sea slugs to sofa cushions; probably from a Scandinavian word (cf. dialectal Swedish skvabb "loose or fat flesh," skvabba "fat woman"), from Proto-Germanic *(s)kwab- (cf. Old Prussian gawabo "toad," Old Church Slavonic zaba "frog").