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Ingredients

• 4 squab, each 1 lb., livers reserved
• 4 tsp. extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 4 fresh thyme sprigs, plus more for garnish
• 4 fresh rosemary sprigs, plus more for garnish
• 4 small garlic cloves, crushed with a knife
• 3 Tbs. brandy, cognac or grappa
• 1 1/2 cups chicken broth
• 1 cup sliced (lengthwise) red or green seedless
  grapes, or a combination
• 2 Tbs. unsalted butter
• 4 slices crusty coarse-grained bread, 1/2 inch thick,
  grilled or lightly toasted

Description

When Preparing The Sauce, Add The Brandy Early On In The Cooking Process So That Most Of The Alcohol And Its Harsh Taste Can Evaporate. Only The Flavor Of The Liquor Is Left Behind. Steamed And Buttered Baby Carrots Are A Delicious Accompaniment To The Sq

Williams-Sonoma