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1
Squabs and Sauce: Brown pigeon wings and neck in the oven and reserve.
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2
This will tend to darken the sauce and bring out the flavor of the squab bones.
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3
Salt and pepper the squab inside and out.
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4
In a large saute pan, heat butter (do not use too much butter or birds will deep fry).
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5
Add the squabs and brown carefully on every side.
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6
Place the birds in warm spot.
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Discard the used butter from the pan, and add four tablespoons of fresh clarified butter.
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8
Add bacon and onions to the pan and saute to a blond color.
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9
Add cabbages.
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10
Cook over low heat for twenty minutes, stirring occasionally.
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11
Add veal stock to cover the contents of the pan and adjust the seasonings.
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Bring to a boil.
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13
Place the squabs on the cabbage in the saute pan then brush with clarified butter, and cook in a 450F (230C) for 10 minutes.
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14
Remove the squabs from the pan, bone them and put the bones in the saucepan with the previously cut wings and necks.
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15
Reserve the squab meat.
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16
Into the saucepan with the necks, wings and bones, strain the juice from the cabbage mixture.
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17
Add veal stock if liquid is needed.
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18
Reserve the cabbage.
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19
Over medium heat, cook the strained cabbage juice and bones for at least one-half hour, then strain through chinois and reserve the sauce.
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20
Vegetables and Molds: Cook the carrots, turnips, and broccoli in heavily salted water until crisp.
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21
Cool the vegetables in a bowl placed in ice water.
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22
Select the largest turnip, slice it at its widest part into 4 slices, about an 18 inch thick and about 3 1/2 inches in diameter.
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23
In the middle of each of these turnip slices, cut a round hole about the size of a quarter or slightly larger.
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24
Cut the remaining turnips and carrots into 40 rectangular slices about 3 1/2 inch by 1 inch by 18 inch.
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25
On the bottom of 4 buttered 4-inch souffle molds, place one each of the large turnip slices.
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26
Arrange the remaining vegetables slices around the inside edge of the molds, alternating carrot and turnip slices.
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27
Place a broccoli flower, stem off and head down, into the hole in the bottom of each mold.
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28
This will be the centerpiece of your mold when unmolded later.
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29
Cover the broccoli with one layer of cabbage packed well over and between the broccoli and vegetables.
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30
Top this cabbage layer with a layer of squab meat.
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31
Add more cabbage, pressing hard to form the mixture at the top of the mold.
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32
Place the molds of squab and cabbage onto a small sheet pan.
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33
Surround the molds with a little water (a 1/4 inch in depth or a little more).
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34
Put a small sheet of buttered parchment paper on each mold (butter side down).
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35
Reheat for 20 minutes in your oven at 450F (230C).
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36
(Note: If molds are not to be cooked until a later time, they should remain in the oven about 20 minutes on low heat before being cooled and stored away in a refrigerator.)
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37
Unmold on serving plates.
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38
Spoon warmed sauce around molds and serve.
