*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Masterchefs                      Frisco
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SQUABS AND SAUCE-----
    4       ea           Squabs, wings and neck
                         -- removed, reserved
    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
   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
        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
        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
        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
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