Bone the squab leaving the breasts on the carcass. Start a jus with the rest of the bones and a garnish (carrots, onions, garlic, leeks), sprinkle with sauternes, adding a total of 50cl, reduce until almost dry and then add the veal jus. Pass the sauce: Fry the thighs and deglaze with the jus, cook about 30 minutes at a gentle simmer. Cut the potatoes into cork shapes and place them on a baking tray, moisten with the remaining sauternes and season. Cook sealed tightly with aluminium foil for 45 minutes at 180°C.

Seal the squab breasts on the carcasses in foaming butter and then roast them for eight minutes at 180°C.

Let them rest for eight minutes and then remove the breasts just before serving.