For 2 people
For 2 people
Before you begin, preheat your oven to a medium temperature of 200°C.
Peel and chop a shallot and some basil.
In a salad bowl, mix the raw livers with petit suisse, wheat, chopped basil, shallot, paprika, cumin, salt and pepper.
Use this mixture to stuff the squabs, then truss and bard them before skewering them on a rotisserie.
Bake for 45 minutes.
Serve immediately on a preheated serving platter.
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