Serves 4:
4 gutted and flambéed squabs, 150 g rindless smoked bacon, 50 g butter, 16 cherry tomatoes, 100 g shelled or frozen peas, 2 gray shallots, 20 cl whipping cream, 10 cl chicken stock, 10 g butter, pinch of curry, pinch of sugar, salt, freshly ground pepper.
- Wash and dry the cherry tomatoes, then halve them into corollas and chill until ready.
- Split the squabs from behind along the spine. Open them without separating the halves, place cut-side down, and flatten the breastbones with your hand.
- Secure the wings into the flesh with wooden toothpicks. Incise the belly skin and tuck in the leg tips. Brush the squabs with melted butter, season with salt and freshly ground pepper, and arrange on a baking sheet or in a large buttered dish.
- Position under the grill, not too close to the heat source. Grill gently for 15 minutes, turning and basting with melted butter occasionally for even cooking.
- Blanch the peas in boiling salted water for 8-10 minutes. Sweat the chopped shallots in 10 g hot butter. Drain the peas, then purée with whipping cream, chicken stock, sugar, curry, salt, and pepper. Strain the coulis, transfer to a saucepan, and simmer for 5 minutes to thicken.
- Fry the bacon lardons until golden, then drain on paper towels.
- Spread pea coulis on 4 plates, center a squab on each, and garnish with crossed bacon lardons and flowering cherry tomatoes.
- Serve immediately for peak flavor and texture.
