Squab and Cabbage Stuffed with Foie Gras by Bernard Loiseau
Squab is seared in goose fat and roasted, then served with a cabbage packet stuffed with mixture of foie gras and cabbage, and sauce with juniper berries. Chef Loiseau insists that the squab be killed for the table in such a way that no blood is lost, as the blood forms the basis of the sauce. One interesting thing to note about this recipe, and many other French recipes, is how few ingredients are used to create a great variety of tastes and textures.
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