—Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; roll them in well, and put them to broil for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maître d’hôtel butter ([No. 145]) on top. Decorate the dish with six slices of broiled bacon ([No. 754]), and serve.
818. Ballotin of Squab à l’Italienne.
—Singe, draw, and bone six tender squabs; stuff them with a good chicken forcemeat ([No. 226]), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it assumes a round shape; place them in a buttered sautoire; season with a good pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper. Put it in the oven for fifteen minutes, and when cooked serve with half a pint of hot Italian sauce ([No. 188]), the squabs laid on top, with a paper ruffle fastened on to each leg.
819. Squabs à la Crapaudine.
—Singe, draw, then split six squabs through the back without entirely dividing the parts; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch of salt, one pinch of pepper, and two tablespoonfuls of oil, roll them in well, then dip them in fresh bread-crumbs, and broil them slowly for seven minutes on each side. Arrange them on a hot dish, and serve with half a pint of hot Robert sauce ([No. 192]), to which add three chopped mushrooms. Serve the sauce on a dish, and the squabs on top.
820. Squabs à l’Américaine.
—Singe, draw, and truss nicely six fine, fat squabs; stuff them with American forcemeat ([No. 229]), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butter well spread over the squabs. Place them in the hot oven, and roast for eighteen minutes. Take from out the oven, dress them on a hot dish; untruss; skim the fat off the gravy, add to it one gill of broth ([No. 99]), let come to a boil, strain into a sauce-bowl, decorate the dish with a little fresh watercress. Arrange a slice of broiled bacon ([No. 754]) over each bird, and send to the table.
821. Squabs à la Chipolata.
—Prepare and roast six squabs same as for [No. 816], and serve them with a pint of hot chipolata garnishing ([No. 232]) on a hot dish, and the squabs arranged over.