Braised Squab In a Mold Of Vegetables

Directions

1. 1

   SQUABS AND SAUCE------------------------------ 4 ea Squabs, wings and neck -- removed, reserved Salt Pepper 1 lb Butter, clarified 1 md Onio

2. 2

   This will tend to darken the sauce and bring out the flavor of the squab bones

3. 3

   Salt and pepper the squab inside and out

4. 4

   In a large saute pan, heat butter (do not use too much butter or birds will deep fry)

5. 5

   Add the squabs and brown carefully on every side

6. 6

   Place the birds in warm spot

7. 7

   Discard the used butter from the pan, and add four tablespoons of fresh clarified butter

8. 8

   Add bacon and onions to the pan and saute to a blond color