(2006). Squabs A La Briand (Pigeonneaux A La Briand)

Soak bread-crumbs in a little broth; press it to extract well the moisture, then lay it in a bowl with a quarter as much good butter, a few egg-yolks and one whole egg; work this preparation well, seasoning with salt, pepper, parsley and onions chopped and blanched; use this for filling the squabs, then truss them for an entree (No. 178) and run them on the spit to roast, being careful to baste over occasionally with butter; untie them, remove the larding pork covering the breasts and lay them on a bed of sauted tomatoes (No. 2841). Serve a brown sauce (No. 414) separately into which mix Worcestershire sauce, meat glaze (No. 402 ). chopped parsley and tarragon vinegar.

(2007). Squabs Crapaudine - Broiled (Pigeonneaux Grilles Crapaudine)

After a squab has been well drawn, singed and thoroughly cleaned, cut each side from the pinion of the wing to the tip of the breast; open without detaching the parts, having the legs and back on one end, and the breast on the other; beat well to flatten, season and dip in melted butter; roll them in bread-crumbs and broil slowly While this is progressing chop up one shallot exceedingly fine, blanch, drain and fry it colorless in butter, add to it some clear gravy (No. 404) and a little espagnole sauce (No. 414) and white wine; season and then pour this sauce into a dish, dress the squabs on it and surround with slices of lemon cut in halves.

(2008). Squabs A La orispi (Pigeonneaux A La Crispi)

Bone the backs of some small squabs, fill the insides with quenelle forcemeat (No. 89), containing mushrooms, ham and truffles cut in three-sixteenths of an inch squares, enclosing it well in the buds. Lay some rings in a sautoir already garnished with slices of fat pork, and place the squabs inside these rings, cover with more slices of the pork and moisten with a very little mirepoix stock ( No. 419) with Madeira wine, and when cooked place a round tin plate on the squabs with a weight on top to flatten the birds slightly. Dress them crown-shaped and cover over with green ravigote sauce (No. 531); lay a cooked trussed crawfish and serve more of the sauce separately.

Fig. 381

(2009). Squabs A La Flourens (Pigeonneaux A La Flourens)

Procure eight squabs, draw, singe and truss as for an entree (No. 178), or one squab for each guest Chop up very fine eight ounces of beef marrow, mix with it eight ounces of butter, some chopped parsley, finely cut up chives, eight chopped tarragon leaves, a little crushed and chopped garlic, salt, pepper, four ounces of lean ham cut into one-eighth inch squares, four ounces of bread-crumbs and two whole eggs. Fill the squabs with this dressing and roast them either on the spit or in the oven for thirty minutes, basting them frequently. When done, untruss, dress in a circle and pour in a garnishing of sweetbreads and artichoke bottoms cut in three-sixteenth inch squares to which has been added some espagnole sauce (No. 414). Serve some of this sauce separately.