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Granny's Pigeon With Pineapple

1/2 x a ripe pineapple
4 x squabs (young pigeons)
1/4 cup butter
1/4 cup pate
4 tbl brandy or rum if preferred
    salt to taste
    pepper to taste
1/2 cup pineapple juice

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