Pigeons with Pineapple

Ingredients

 * ½ a ripe pineapple
 * 4 squabs (young pigeons)
 * ¼ cup butter
 * ¼ cup paste
 * 4 tbsp brandy or rum if preferred
 * salt to taste
 * pepper to taste
 * ½ cup pineapple juice

Directions

 * 1) Peel, slice and dice pineapple.
 * 2) Wash and dry squab.
 * 3) Into each body cavity put 1 tablespoon pate and a piece of pineapple.
 * 4) Close cavity and rub squabs with salt and pepper.
 * 5) Melt ½ of the butter in a heavy casserole and brown the squabs.
 * 6) Do not prick the skins.
 * 7) Flame with 1 tablespoon brandy or rum (heat, ignite and pour over squabs).
 * 8) Pour in the remaining butter, and roast squabs in 350°F oven uncovered, basting often, for about 45 minutes.
 * 9) While squabs are roasting, poach slices of pineapple in the rest of liquor for 10 minutes.
 * 10) Arrange slices on the squabs to serve.