Squab and Veal Stacks
Description
Squab is tender and appreciated in gourmet restaurants. There is no reason to prepare it home.
Ingredients
- 1/4 lb veal thinly cut fillet
- 4 squabs (pigeon), filleted
- 4 large leaves green cabbages
- 1 cup sliced morels (mushrooms)
- 4 potatoes, peeled and diced
- 1 cup stock from game birds
- butter
- salt
- pepper
Methods/steps
- Blanche the cabbage leaves in salted boiling water for 4-5 minutes. Keep warm.
- Cook potatoes in the oiling water until tender.
- Saute morels in a little butter until cooked. Season with salt and pepper. Keep warm.
- In a frying pan, cook the veal lightly in butter. Sandwich the cooked veal between two squab fillets. Hold with cocktail sticks if necessary.
- Return meat to the pan and cook in butter until the squab has browned nicely. Remove from the pan and cut in three pieces.
- Deglaze the pan with the stock just before serving to make a sauce.
Serving
Place 1 cabbage leaf on each plate. Lay the cooked meat, boiled potatoes and morels on top of the cabbage - distribute among the four plates. Pour a little sauce around the meat.
Nutrition Facts
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Additional Tips
Try this with cooked veal kidney or sweetbreads.
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