*  Exported from  MasterCook  *
                       PAN-ROASTED SQUAB WITH SALSIFY
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Squab or cornish game hens
    1       lg           Carrot, diced
    2                    Ribs celery, diced
    1       md           Onion, diced
    2       qt           Chicken stock or
                         -reduced-salt broth
      1/4   ts           Dried thyme
    3       lg           Shallots, diced
      1/4   lb           Bing cherries, pits removed
    1       c            Red wine
                         Salt and pepper
      1/2   lb           Salsify
                         -(substitute parsnips)
    2       tb           Lemon juice or white vinegar
    5       tb           Unsalted butter
    1       tb           Vegetable oil
    3       bn           Fresh spinach
   1. Heat oven to 450 degrees. Cut (or have the butcher
   cut) legs and breast meat with wings attached from the
   carcass of each squab. Cut off wing tips. Cover breast
   and leg pieces and refrigerate. Place carcasses and
   wing tips in a roasting pan and cook in the oven until
   well browned. 2. Add diced carrot, celery and onion to
   the pan and continue to roast until vegetables are
   soft. Reserve  3/4 cup of chicken stock and add the
   remainder to the pan along with the thyme. Lower heat
   to 375 degrees and simmer stock for 2 to 3 hours.
   Strain through a fine sieve. There should be about 4
   cups of strained stock. If there is more, pour the
   stock into a saucepan and boil atop the stove until
   reduced to 4 cups. 3. In a saucepan, cook shallots in
   1 tablespoon butter until softened. Add cherries and
   cover with red wine. Raise heat and boil wine until
   almost completely evaporated. Add strained squab stock
   and cook at a brisk simmer until reduced to sauce
   consistency, about 2 cups. This will take an hour or
   more. Season to taste with salt and pepper.
   (Recipe may be done ahead to this point. Let sauce
   cool, cover surface with plastic wrap and refrigerate.
   Return squab and sauce to room temperature before
   continuing.) 4. Peel salsify, placing peeled stalks in
   water with 2 tablespoons lemon juice or white vinegar.
   Slice salsify crosswise into thin rounds and dry on
   paper towels. Melt 2 tablespoons butter in a large
   sauce pan. Add salsify and turn to coat with butter.
   Add  1/2 cup reserved stock and simmer until salsify
   is tender. Keep warm. 5. Return oven to 450 degrees.
   Place remaining 2 tablespoons butter and 1 tablespoon
   oil in an oven-proof skillet large enough to hold the
   squab pieces in a single layer. (If necessary, use 2
   skillets.) Brown pieces on all sides, then remove
   breast pieces. Place skillet in the oven and cook legs
   for 5 minutes. Add breast meat and cook for 3 to 5
   minutes, or until medium rare. Remove from oven and
   let meat rest, loosely covered for about 5 minutes.
   (If using Cornish game hens, cook until completely
   done.) 6. Meanwhile, return salsify to the heat. Add
   spinach and remaining 1/4 cup stock, cover pan and
   steam, tossing once or twice, until spinach is
   completely wilted. Season to taste with salt and
   pepper. 7. Make a bed of spinach and salsify in the
   center of each plate. Pour or spoon cherry sauce
   around the spinach bed and arrange 2 squab breasts and
   2 legs atop sauce on each plate. Serve with a
   sangiovese wine such as Atlas Peak.
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