Search the entire site for recipes

Search for :

Braised Squab In a Mold Of Vegetables
Braised Squab In a Mold Of Vegetables Category:     Vegetables 
Views:     414 
Ratings:    
Comments:    
Ingredients And Procedures

------------------------------SQUABS AND SAUCE------------------------------ 4 ea Squabs, wings and neck

-- removed, reserved Salt Pepper 1 lb Butter, clarified

1 md Onion, chopped

4 sl Bacon, diced

4 sm Cabbages, quartered

-- cored, and sliced OR 2 lg Cabbages, quartered

-- cored, and sliced 1/2 qt Stock, veal, thickened

-- with cornstarch ----------------------------VEGETABLES AND MOLDS---------------------------- 3 lb Turnips, large, peeled

2 lb Carrots, large, peeled

1 ea Broccoli, flower, per mold

Salt Squabs and Sauce: ================= Brown pigeon wings and neck in the oven and reserve. This will tend to darken the sauce and bring out the flavor of the squab bones. Salt and pepper the squab inside and out. In a large saute pan, heat butter (do not use too much butter or birds will deep fry). Add the squabs and brown carefully on every side. Place the birds in warm spot. Discard the used butter from the pan, and add four tablespoons of fresh clarified butter. Add bacon and onions to the pan and saute to a blond color. Add cabbages. Cook over low heat for twenty minutes, stirring occasionally. Add veal stock to cover the contents of the pan and adjust the seasonings. Bring to a boil. Place the squabs on the cabbage in the saute pan then brush with clarified butter, and cook in a 450 F for 10 minutes. Remove the squabs from the pan, bone them and put the bones in the saucepan with the previously cut wings and necks. Reserve the squab meat. Into the saucepan with the necks, wings and bones, strain the juice from the cabbage mixture. Add veal stock if liquid is needed. Reserve the cabbage. Over medium heat, cook the strained cabbage juice and bones for at least one-half hour, then strain through chinois and reserve the sauce. Vegetables and Molds: ===================== Cook the carrots, turnips, and broccoli in heavily salted water until crisp. Cool the vegetables in a bowl placed in ice water. Select the largest turnip, slice it at its widest part into 4 slices, about an 1/8-inch thick and about 3 1/2 inches in diameter. In the middle of each of these turnip slices, cut a round hole about the size of a quarter or slightly larger. Cut the remaining turnips and carrots into 40 rectangular slices about 1 1/2 inch by 1 inch by 1/8 inch.

On the bottom of 4 buttered 4-inch souffle molds, place one each of the large turnip slices. Arrange the remaining vegetables slices around the inside edge of the molds, alternating carrot and turnip slices. Place a broccoli flower, stem off and head down, into the hole in the bottom of each mold. This will be the centerpiece of your mold when unmolded later. Cover the broccoli with one layer of cabbage packed well over and between the broccoli and vegetables. Top this cabbage layer with a layer of squab meat. Add more cabbage, pressing hard to form the mixture at the top of the mold. Place the molds of squab and cabbage onto a small sheet pan. Surround the molds with a little water (a 1/4-inch in depth or a little more). Put a small sheet of buttered parchment paper on each mold (butter side down). Reheat for 20 minutes in your oven at 450 F. (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.) Unmold on serving plates. Spoon warmed sauce around molds and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Twitter








Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2018 Sean Noble, All rights reserved
Read our Disclosure Policy