Recipe - Steamed Squabs Stuffed Wbirds Nest

1 ounce Bird's nest
2 Squabs
One half (up to)
1 teaspoon Salt
3 cup Stock
2 tablespoon Smoked ham

1. Soak bird's nest.

2. Bone squabs, leaving their shape and skin intact (see "Howto Section").
Rub birds, inside and out, with salt.

3. Stuff squabs with soaked bird's nest and sew up securely or skewer.
Place in a heatproof bowl; pour stock over.

4. Steam over low heat until squabs are tender (about 2 hours). See "Howto
Section".

5. Mince smoked ham; sprinkle over the top. Serve squabs in their steaming
bowl with stock. VARIATIONS:

1. For the whole bird's nest, substitute One half cup dried bird'snest chips.

2. Instead of boning squabs, score them along the backbone, but do not cut
through bone. Steam birds cutside up. Serve cutside down.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.