Total Calories: 437
Wash melon and cut off the top, using a zigzag pattern. Remove melon seeds. Put whole squab, abalone, mushrooms, chestnuts, bamboo shoots, sherry, soy sauce, salt, and pepper in melon. Add bouillon until it comes to within 1/2 inch of top of melon. Set melon on a rack in a deep kettle over 1 inch of boiling water.
Cover and steam over medium heat for 8 hours, adding more water when necessary to keep it at the 1-inch level. Remove melon. Skim fat from soup. Before serving, sprinkle soup with peas and ham.
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