Ingredients

1 fresh squab, with liver
Vegetable oil
6 garlic cloves, peeled
2 or 3 leaves green chard, separate stem and chop green roughly
1 medium celery root, peeled and diced roughly
1 tablespoon butter, plus 1 tablespoon
1/2 cup chopped onion
1/2 cup sliced shiitakes
1/2 cup creme fraiche, plus 1/2 cup
1 cup good cabernet
1 cup chicken stock

Salt and freshly ground black pepper
Fresh ground nutmeg

Directions

Preheat oven to 475 degrees F.

Remove liver and tie squab with kitchen twine.

In a copper roasting pan, sear squab in vegetable oil over high heat. Add garlic and
transfer to oven and continue roasting until meat is pink.

Cut stem of swiss chard into 3-inch triangles. Bring pot of water to boil. Add celery root
and cook until tender. Remove from heat and puree. In another pot, add 1/2 cup creme
fraiche and cook until reduced by 25 percent. Add celery root puree. Season with salt,
pepper and nutmeg.

In a separate pot of boiling, salted water, add swiss chard triangles and cook until
tender. Set aside and keep warm.

In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes. Add
remaining 1/2 cup creme fraiche and swiss chard leaves. Cook until reduced and cooked
through, about 5 minutes.

Add liver to roasting squab and leave 1 minute.

Remove all from oven, separate legs and breast from carcass, reserve liver. Chop carcass
using a French knife and return to stove with bones, garlic and wine. Reduce to 1/3, add
stock and simmer 5 minutes longer. Add 1 tablespoon butter and press through in a china
cap.

Put dish together by placing puree of celery root in middle of a large plate. Display
sliced breast and legs around the puree. Using a round cookie cutter, mound swiss chard
leaves and liver in a tower on top of the puree. Place sauce around plate and finish by
placing triangles of chard on sauce evenly spaced around the
plate.

Directions

This recipe was provided by professional chefs and has

been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested
this recipe, in the proportions indicated, and therefore, we cannot make any
representation as to the results.