World Food and Wine
what people eat and drink worldwide

Squab and veal stacks

Squab is tender and appreciated in gourmet restaurants. Prepare it home and feel special.

Ingredients

1⁄4 lb veal (thinly cut fillets)
4 squab (breast only, bones removed, cut into fillets)
4 lf cabbage (green cabbage, 4 large leaaves)
1 c morels (sliced)
4 potato (peeled and diced)
1 c broth (made from game birds)
  butter (for cooking)
  seasoning (salt and pepper to taste)
  water (to boil the cabbage leaves)

Instructions

Blanche the cabbage leaves in salted boiling water for 4-5 minutes. Keep warm.

Boil potatoes in water until tender. Keep warm.

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.

Pour the broth into the warm pan and boil for 1 minute to make a sauce.

Total time
40 minutes
Cooking time
20
Preparation time
20
Yield
4 servings

Notes

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.

Squab is a young pigeon. You can try this recipe with chicken, but better cooked veal kidney or sweetbreads.

Morels are a type of mushroom and can be substituted for other mushrooms.

Source

International cuisine

challenging, frying
meat, game birds, dinner
International food recipes
Food in the World