Source:

Gerard's Relais de Lyon, Seattle, Washington

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

A gorgeous entree that positions squab, cabbage, foie gras, and the black truffle inside a puff pastry "pear".