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Stuffed Squabs with Cabbage
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Gerard's Relais de Lyon, Seattle, Washington


  • 2 10 oz (280 grm). squabs
  • 1 savoy cabbage
  • 1/2 cup (125 ml) diced pancetta
  • 2 cups (475 ml) chicken stock
  • 4 tbsp (60 ml). foie gras (optional)
  • 4 slices black truffles (optional)
  • 1 cup (225 ml) diced onions
  • 2 tbsp (30 ml) butter
  • 1 sheet puff pastry
  • salt and pepper, to taste
  • egg wash
  • Saute pancetta in butter until crisp.
  • Throw in diced onion and cook until golden brown.
  • Pour in chicken stock.
  • Shred cabbage and blanch in boiling salted water. Strain and add to the pancetta, onion and stock.
  • Season, cover, and cook slowly until the cabbage is cooked. Strain and cool.
  • Debone and skin the breasts and legs of the squabs leaving only the drum bone in the legs.
  • Cut the puff pastry in 4 inch by 5 inch rectangles.
  • On each sheet, place seasoned breast.
  • Top with a large spoon of cabbage, then the foie gras and a slice of truffle, then the legs.
  • Wrap the whole thing in the dough with the drum bone sticking out, and shape like a pear.
  • Brush the pastry with an egg wash, then place on a buttered sheet pan.
  • Bake at 400 degrees (200 C.) for 15 to 20 minutes.
A gorgeous entree that positions squab, cabbage, foie gras, and the black truffle inside a puff pastry "pear".

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