Text 638, 114 rader
Skriven 2010-08-27 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: doves 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Dove Breast
 Categories: Pigeons, Corn, Eggs, Mushrooms, Dairy
      Yield: 4 Servings
 
     10    Dove
      2 c  Crushed corn flakes
    1/2 c  Butter flavored vegatable
           Oil
      1    Egg
    1/2 c  Milk
      1 cn Cream of mushroom soup
 
  eat egg, add milk, dip dove breast in mixture.  Roll in corn
  flakes. Brown in hot oil.  Drain dove on paper towels and remove
  oil from skillet. Replace dove in skillet, add mushroom soup and
  1/2 can water. Cover and cook slowly for 45 minutes.
  
  Southern Almanac From: Wanda Guin
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Squab in a Mold of Vegetables
 Categories: American, Vegetables, Veal, Game, Pigeons
      Yield: 4 Servings
 
           SQUABS AND SAUCE:
      4    Squabs, wings and neck
           - removed, reserved
           Salt and  Pepper
      1 lb Butter, clarified
      1 md Onion, chopped
      4 sl Bacon, diced
      2 lg Cabbages, quartered
           -cored, and sliced
    1/2 qt Stock, veal, thickened
           -with cornstarch
           VEGETABLES AND MOLDS:
      3 lb Turnips, large, peeled
      2 lb Carrots, large, peeled
      1    Broccoli, flower, per mold
           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 saute 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 saute
  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 saute pan then brush with
  clarified butter, and cook in a 450 F 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 1/8-inch thick and about 3 1/2 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 1 1/2 inch by 1 inch by 1/8 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 1/4-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 F. (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.
  
  Source: Great Chefs of San Francisco, Avon Books, 1984
  Chef:   Jacky Robert, Ernie's, San Francisco, CA
 
MMMMM

Cheers

YK Jim


... Jell-O jiggles like Pamela Anderson on a trampoline

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