Gut the squab. Put the liver aside for the garnish. Season squab with salt and pepper, brush with boiled butter, place in roasting pan, roast in very hot oven for 5 to 10 minutes, basting frequently. Drain off fat, extinguish roasting juices with port wine, fill up with poultry or veal broth, boil and add butter.
In the meantime, finely chop and rinse Chinese cabbage, sauté in butter with ham cubes and finely chopped onions, deglaze with a tiny bit of white wine and beef broth, season with salt, pepper and a trace of nutmeg.
Remove the pigeon breasts and arrange them on plates with Chinese cabbage. Stiffen the pigeon liver briefly in fresh butter and bring to table with it. Bring sauce a part to the table.
Stefan Schmitz
Tip: Always use an aromatic ham, it gives your dish a wonderful touch!
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