On the bottom of 4 buttered 10 cm souffle molds, place one each of the large turnip slices. Arrange the remaining vegetables slices around the inside edge of the molds, alternating carrot and turnip slices. Place a broccoli flower, stem off and head down, into the hole in the bottom of each mold. This will be the centerpiece of your mold when unmolded later. Cover the broccoli with one layer of cabbage packed well over and between the broccoli and vegetables. Top this cabbage layer with a layer of squab meat. Add more cabbage, pressing hard to form the mixture at the top of the mold. Place the molds of squab and cabbage onto a small sheet pan. Surround the molds with a little water (a 1 cm in depth or a little more). Put a small sheet of buttered parchment paper on each mold (butter side down). Reheat for 20 minutes in your oven at 230ºC . (Note: If molds are not to be cooked until a later time, they should remain in the oven about 20 minutes on low heat before being cooled and stored away in a refrigerator.) Unmold on serving plates. Spoon warmed sauce around molds and serve.