Squabs en Chartreuse

Ingredients

• Pigeons or squabs
• Braised cabbage
• Lard de poitrine (belly bacon)
• Saucisson
• Butter
• Sauce Demi-glace

Instructions

1. Butter a charlotte mould and line it for the chartreuse.
2. Line the bottom and sides with a thick layer of braised cabbage, drained and pressed.
3. Arrange the casserole-cooked pigeons or squabs, cut into four, inside, interspersing the pieces with rectangles of blanched belly bacon and rounds of saucisson.
4. Cover with cabbage and steam in the bain-marie for half an hour.
5. Let the chartreuse rest for five minutes, then turn it out onto the serving dish at the moment of serving.
6. Surround with a few spoonfuls of sauce Demi-glace.