SQUAB, STUFFED SQUAB WITH APPLE COMPOTE
• 3 squab, 1 pound 2 ounces each
• 12 sausages, skinned
• 5 tablespoons olive oil
• 3/4 cup full-bodied red wine
• 1 pound 2 ounces apples
• 2 tablespoons sugar
• 1 tablespoon brandy
Lightly season the squab with salt and fill the cavities with the meat from the sausages. Secure the openings with wooden toothpicks.
Heat the oil in a large, heavy pan or a Dutch oven. Add the squab and cook over low heat, turning frequently, for about 8 minutes, until evenly browned all over. Pour in the wine and 1 cup water, season with salt, and cook over medium heat for about 40 minutes, until tender and cooked through.
Meanwhile, make the apple compote. Peel, core, and dice the apples, put into a pan, and pour 3 tablespoons water over them. Mix well, cover and cook over low heat for about 20 minutes, until most of the liquid has evaporated If necessary, remove the lid and cook for a little longer. Stir in the sugar. Heat the brandy in a small pan, ignite it, and carefully pour it into the compote. Mix well, then remove from the heat, and keep warm.
When the squab are ready, put the compote into the base of a warm serving dish. Remove and discard the toothpicks and cut the squab in half lengthwise. Put them on top of the compote and arrange the stuffing around the edge of the dish. Serve immediately.
Note: Some people like to pass the compote through a food mill before adding the flaming brandy.