All about pigeon > Cooking squab with its blood in a salt-spice crust

The crust is a mixture of flour, fine salt, egg white, rosemary, coriander seeds and Sarawak black pepper.

The advantage of cooking in a salt crust is that it concentrates the flavors, i.e., the spices in the crust and the flavors of the pigeon, while treating the meat gently. This allows for quick cooking that leaves the meat tender and juicy, in this case retaining the pigeon's blood. 

Cooking in a salt crust can also be used to cook fish and other cuts of meat.