How, then, to explain the roasted squab of another night?

Then she grabbed a roasted squab from a plate.

At dinner in first class that evening the seventh course was roast squab and cress: enough said.

He stated that his ideal "final meal" would be roast squab and fresh peas.

Roast squab with salt and garlic sauce was tough and bland.

A roasted squab had a delicious stuffing of wild mushrooms, pigs' feet and green onions.

But pears can also be used in cooked dishes, like the savory roast squab dish here.

There was real coffee, strong and black, fruit, fish, fresh vegetables and a roast squab for each diner.

Finally there is the crisp roasted squab, mild and juicy, in a vermouth-edged stock sauce.

Roasted squab is nicely done, the crisped skin caramel-colored and slightly sweet ($12).

Even roast squab comes with a cheese-laced custard.

Pigeonneau, or roasted squab (for a $5 supplement), is the most powerfully flavored main course.

Perfectly cooked pigeonneau (roasted squab) has an almost gamey richness.

Quail on baby bok choy were very dry, a sharp contrast to the roast squab.

No one really knows when Asians invented the perfect finger food by wrapping lettuce around everything from roast squab to baby clams.

He also relished roast squab with nut stuffng.

The restaurant's signature dish is roasted squab.

The roasted squab tastes fine, too, a generous portion served on ratatouille with a mound of warm white beans.

I loved the roasted squab, with its beautiful mahogany finish, whole sweet cloves of garlic and jaunty carrot top.

Among the recommended dishes are two excellent main courses: roast squab with lemon sauce and roast duck.

Or Dover sole, or white asparagus, or roasted squab?

Roasted squab with turnips, bacon and a sweet fresh-corn-and-cream flan is a serendipitous combination.

One dish that stood out was tender roast squab over lentils and minced carrots with crisp sauteed potatoes.

Goat cheese with beets "gateam," roasted squab and mustard-crusted salmon make lovely choices.

Roasted squab in an orange and caramel sauce was a teeter-totter sweetness and tang.