Stuffed Squabs with Cabbage

Directions

1. 1
   Saute pancetta in butter until crisp.
2. 2
   Throw in diced onion and cook until golden brown.
3. 3
   Pour in chicken stock.
4. 4
   Shred cabbage and blanch in boiling salted water.
5. 5
   Strain and add to the pancetta, onion and stock.
6. 6
   Season, cover, and cook slowly until the cabbage is cooked.
7. 7
   Strain and cool.
8. 8
   Debone and skin the breasts and legs of the squabs leaving only the drum bone in the legs.
9. 9
   Cut the puff pastry in 4 inch by 5 inch rectangles.
10. 10
    On each sheet, place seasoned breast.
11. 11
    Top with a large spoon of cabbage, then the foie gras and a slice of truffle, then the legs.
12. 12
    Wrap the whole thing in the dough with the drum bone sticking out, and shape like a pear.
13. 13
    Brush the pastry with an egg wash, then place on a buttered sheet pan.
14. 14
    Bake at 400 degrees (200 C.) for 15 to 20 minutes.