Active Time: 20 MIN
Total Time: 40 MIN
- 6 whole King Cal Squabs (15-17 oz. each)
- 1 head fresh lettuce
- 1/2 cup fresh -shelled walnuts
- 4 oz. of sweet butter
- 5 tsp. of freshly ground white pepper
- 1 branch fresh thyme
- 6 garlic clove
- 1 tbsp. Dijon mustard
- 3 tomatoes
- 2/3 cup of walnut oil
- 3 young heads chicory
(equivalent amount of endive may be substituted)
- 1/3 cup of red wine vinegar
- 1 stale loaf French bread
How to Make It
Melt butter in a heavy casserole dish. Place the birds in a dish and cook slowly until golden brown on all sides.
Add 2 cloves of garlic and thyme. Cover and continue to cook at low heat for approximately 20 min. longer. When done, remove remaining juices. Set aside.
In a large salad bowl blend together the mustard, pepper, vinegar and salt to taste. Slowly blend in the walnut oil Set aside.
Clean lettuce, separate leaves, and quarter tomatoes. Set aside. Rub bread with remaining garlic and cut into small triangle pieces. (These are called chapons.)
When the birds are cool, remove breasts. (Wings and legs can be served on side.) Remove skin from the breasts and slice. Brush these slices with the strained juice.
Mix chicory with vinegrette dressing and divide among 6 cold plates. Lay the squab slices on top alternating with the tomatoes, the chapons, and the walnuts.