INGREDIENTS

INSTRUCTIONS

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  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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 531.6mg
Potassium: 1418.6mg
Carbohydrates: 53.6g
Fiber: 13.1g
Sugar: 24.8g
Protein: 5.5g