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Braised Squab in a Mold of Vegetables















Trans-fat Free, High Fiber


Squabs and sauce
4 each squabs
wings and neck removed, reserved
1 x salt
1 x black pepper
1 pound butter
1 medium onions
4 slices bacon
4 small cabbage
quartered, cored, and sliced
½ quart stock
veal, thickened with cornstarch
Vegetables and molds
3 pounds turnip
large, peeled
2 pounds carrots
large, peeled
1 each broccoli florets
flower, per mold
1 x 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 sauté 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 sauté 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 sauté pan then brush with clarified butter, and cook in a 450℉ (230℃) 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 ⅛ inch thick and about 3½ 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 3½ inch by 1 inch by ⅛ 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 ¼ 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℉ (230℃).

(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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 717g (25.3 oz)
Amount per Serving
Calories 104683% of calories from fat
 % Daily Value *
Total Fat 97g 149%
Saturated Fat 60g 298%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 1094mg 46%
Total Carbohydrate 14g 14%
Dietary Fiber 14g 55%
Sugars g
Protein 19g
Vitamin A 820% Vitamin C 92%
Calcium 22% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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