(2263). Cutlets Of Squabs A L'Albufera (Cotelettes De Pigeonneaux A L'Albufera)

To be prepared the same as the signora (No. 2269); replace the slice of truffle by a braised cock's-comb, having it fall to a glaze in Madeira and half-glaze (No. 400). Serve separately a poivrade sauce (No. 522) with truffles.

(2264). Cutlets Of Squabs A La Jardiniere (Cotelettes De Pigeonneaux A La Jardiniere)

Thrust the legs inside as many young pigeons as needed, and split them in two lengthwise, flatten, then trim each half cutlet-shaped, the leg bone to take the place of the handle, season and roll in butter after breading them over, broil and dress on a jardiniere garnishing (No. 677), decorating the leg with a paper frill (No. 10); serve.

(2265). Cutlets Of Squabs A La Lauriston (Cotelettes De Pigeonneaux A La Lauriston)

Truss the legs inside of six prepared squabs; split them in two lengthwise, beat down to flatten, season and pare into cutlet shapes. Lay them in a saute-pan with butter, shallots, mushrooms and truffles, all finely chopped, and cut up chives; cook together for half an hour without browning, then drain off the butter and place the cutlets under the pressure of a weight: let the herbs get quite cold. then mix them with some chicken quenelle forcemeat (No. 89). and with this preparation cover each inner side of half a squab: dip them in beaten eggs and roll them in bread-crumbs, smooth well the breading and fry in clarified butter. Dress the birds in a circle, garnish the handle with a frill ( No. 10) and fill the inside with a puree of green peas (No. 2742). Serve a half-glaze sauce (No. 413) with Marsala wine separately, adding to it a dash of cayenne pepper.

(2266). Cutlets Of Squabs A La De Luynes (Cotelettes De Pigeonneaux A La De Luynes)

Prepare the cutlets the same as for the Lauriston, only replace the forcemeat by a well-reduced allemande sauce (No. 407) with lemon juice added. < lover the cutlets with this and when cold dip them in eggs, roll in bread-crumbs, and fry in clarified butter; dish up and fill the hollow of the circle with asparagus tops. Serve separately a well-buttered half-glaze sauce (No. 413; into which mingle lemon juice and chopped parsley.

(2267). Cutlets Of Squabs A La Perigueux (Cotelettes De Pigeonneaux A La Perigueux)

After dressing the pigeons as for jardiniere (No. 2264), pour over a Perigueux sauce (No. 517), to which add a garnishing of small chicken quenelles, laid through a cornet on to a buttered baking sheet into bead shapes a quarter of an inch in diameter, then poached in boiling water and drained.

(2268). Cutlets Of Squabs A La Provencal (Cotelettes De Pigeonneanx A La Provencale)

Prepared the same as the jardiniere (No. 2264), then fried in oil with minced onion, and a clove of garlic; drain off the oil and replace it by white wine, espagnole sauce (No. 414) and tomatoes. Cover the saucepan and finish to cook; just when ready to serve, add minced mushrooms and chopped parsley.

(2269). Cutlets Of Squabs A La Signora (Cotelettes De Pigeonneaux A La Signora)

Have some well-cleaned and singed young pigeons; make an incision down the entire length of the backs and bone them by beginning at this incision and following the line of the carcass on both sides, then take out all the bones leaving a drumstick on the same side of each pigeon; season. Mix well together some chicken quenelle forcemeat ( No. 89), with as much cooked forcemeat (No. 73); spread out a layer of it on the inside of the squab, and in the center on the back place a fine slice of peeled truffle, having it three-sixteenths of an inch in thickness; cover this over with another layer of the forcemeat, and wrap this in the boned pigeon, shaping it like a cutlet; dip in melted butter, then in bread-crumbs. Butter a baking sheet, and range either buttered molds or rings shaped like cutlets on top, set the pigeons in these, sprinkle butter over, then place them in a moderate oven, and let cook for twenty minutes. Remove the sheet from the fire, drain off the pigeons and decorate the legs with paper frills (No. 10); dress them in a circle, and serve separately a queen sauce (No. 530).

(2270). Cutlets Of Squabs In Papers (Cotelettes De Pigeonneaux En Papillotesl)

Draw, singe and clean nicely some young pigeons, cut an incision in the skin between the rump and the breast, thrust the legs inside, split the pigeons in two lengthwise and pare them to resemble cutlets, then fry lightly in butter with lemon juice without letting acquire a color; set them under a weight and trim them again into the required shape. Place some oil, grated fat pork, chopped shallot, mushrooms, parsley, salt, allspice and eighth-inch squares of ham into a sautoir; when these ingredients are well fried, but not browned, add some half-glaze sauce (No. 413) and Madeira wine. Coat some heart-shaped sheets of paper with oil, on one of the halves lay a thin slice of fat pork, over this some of the above prepared sauce and then a pigeon cutlet on top, finishing with more of the sauce and a thin slice of cooked ham; fold the empty half of paper over on the full one, pinch the edges well together to enfold all and enclose hermetically, then lay them on a well-buttered dish intended for the table; set it in the oven to brown the paper and heat, the cutlet.

The paper should swell up; serve as soon as done.