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1
Trim off the ends of the endives and separate the leaves.
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2
Bring enough water to the boil to cover the endive leaves when they are added.
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3
Add the endives and cover.
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4
Cook exactly four minutes and drain well.
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5
Heat the butter in a large, heavy skillet and when it is very hot add the endive.
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6
Sprinkle with salt, pepper and sugar.
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7
Cook over high heat, stirring and shaking the skillet so that the endive cooks evenly all over.
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8
The liquid will start to evaporate and the vegetable will become amber colored.
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9
Cook about 20 minutes or until the endives are caramel colored all over.
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10
Do not burn.
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11
Drain in a colander.
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12
Meanwhile, preheat the oven to 525 degrees.
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13
Cut off the wing tips and the second wing joints of each squab.
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14
Set these pieces aside.
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15
Heat a heavy skillet large enough to hold the squabs in one layer without crowding.
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16
Add the squabs and brown them on all sides, turning them often so that they brown evenly.
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17
Add the wing tips and second wing joints.
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18
Place in the oven and reduce the oven heat to 425 degrees.
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19
Bake 15 minutes.
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20
The squabs will be slightly undercooked.
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21
Transfer the squabs to a warm platter.
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22
Pour off the fat from the skillet.
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23
Set the skillet aside.
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24
Spoon equal portions of the endives on each of four hot plates.
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25
Carefully carve away the breast and leg meat from each side of the carcasses.
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26
Save the carcasses.
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27
Arrange two squab halves on each bed of endive.
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28
Chop the carcasses into small pieces with a heavy cleaver.
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29
Add these pieces to the skillet and cook over moderately high heat until well browned.
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30
Add the water and cook down to about one-quarter cup.
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31
Pour the liquid over the squabs and serve.
