Grilled Breaded Squab

Preparation time:
about 1/2 hour, plus the time needed for hanging them
Cooking time:
about 1/2 hour

Ingredients for 4 people
4 plucked squab
100 g butter
30 g parsley
3 eggs
Worcestershire sauce
1 lemon
salt and pepper

Choose young, tender squab. Singe the squab to remove any pinfeathers; clean them and remove the head and neck. Cut them open along the backbone and open them up; partially debone them, removing all the little bones that come away easily; wash very well, dry them and then beat them with a meat mallet, flattening them out as much as possible. Melt the 100 g of butter over very low heat and let it cool. Wash and chop the parsley. Place the whole eggs in a bowl, add the cooled melted butter, the parsley, lemon juice, a tablespoon of Cognac, a few drops of Worcestershire sauce, and salt and pepper as needed. Mix the ingredients well using a fork. Spread a light layer of mustard over the squab (if the mustard is very strong, make sure it's a very light layer); arrange them in one layer on a soup plate and drizzle over the previously prepared mixture, turning them over several times to make sure they are well seasoned. Let them marinate in a cool place for about an hour, turning them occasionally.
A half-hour before serving time, drain the marinade off the squab and coat them well with the bread crumbs. Set them on a hot grill; raise the grill off the fire so that the flames are not too hot, allowing uniform cooking without burning the squab on the outside. If necessary, dab on some butter or a few spoonfuls of leftover marinade. Finish the cooking on one side before turning them over.
Serve them piping hot on a serving dish and decorate with lemon wedges and parsley leaves. They go well with a fresh seasonal salad or raw vegetables with vinaigrette.