(2010). Squabs A L'Impromptu - Sauted (Pigeonneaux Sautes A L'Impromptu)

After the squabs are prepared the same as for broiling, fry them in clarified butter, and when done, dress. Fry and cook colorless a teaspoonful of chopped shallots for each pigeon, add to it a little flour, moisten lightly with stock (No. 194a) and white wine, boil and skim; reduce this rapidly over a hot fire and just when ready to serve, incorporate a little fine butter, lemon juice and chopped parsley; pour this over the squabs and serve at once.

(2011). Squabs A La Stanislas - Stuffed (Pigeonneaux Farcis A La Stanislas)

Fry eight ounces of bacon cut in three-sixteenth of an inch squares in butter, also as much fresh mushrooms sliced the same size, with a little chopped shallot and parsley. Fill the pigeons with this preparation and roast them. Have as many round truffles as there are pigeons, each one inch in circumference, peel and use the parings to pound with quenelle forcemeat (No. 89), and with this make some quenelles the shape and size of large venial olives; poach and put them into an allemande sauce (No. 407) with a little meat glaze (No. 402), also the peeled truffles and some channeled mushrooms (No. 118). When the squabs are roasted untruss and dish up with the garnishings ranged around.

(2012). Squabs, American Style - Stuffed (Pigeonneaux Farcis A L'Amencaine)

Have six squabs, draw, singe lightly and truss as for roasting (No. 179); fill the insides with an American bread dressing (No. 61), and cover the breasts with thin slices of fat pork; roast them either in the oven or on the spit; they take about twenty minutes when stuffed and fifteen when not. Dress and surround with slices of broiled bacon, pouring a little clear gravy (No. 404) around.

(2013). Squabs, Colbert Sauce - Broiled (Pigeonneaux Grilles Sauce Colbert)

Select small squabs and after they have been plucked, drawn and singed, clean them nicely and cut the necks from the bodies; truss with the legs thrust inside and split them down through the back the whole length as far as the rump; beat the breasts to have them quite flat, pare, then season with salt and mignonette; immerse them in melted butter and roll in bread-crumbs; then broil over a slow fire for about ten minutes, laying them with the breast side downward and turning them over as fast as they attain a good color, finish cooking and dress with some gravy (No. 404) poured over or else serve them on a Colbert sauce (No. 451); garnish around with slices of lemon cut in halves.

(2014). Squabs, English Style (Pigeonneaux A L'Anglaise)

Truss eight squabs as for an entree (No. 178), wrap them up in bards of fat pork. Lay them in a saucepan lined with thin slices of ham and moisten to their height with white wine mirepoix stock (No. 419); cover with a round sheet of buttered paper and place the lid on tight. Boil and simmer until the squabs are thoroughly done; which will take about twenty-five minutes. Prepare eight oval-shaped bread croutons, three inches long by two wide, make an incision all around a quarter of an inch from the edge and to half their depth, then fry in clarified butter, and empty out the center. Dress the squabs on these croutons, range on a dish and place between each a vegetable garnishing composed of carrots trimmed to imitate new ones, then blanched and cooked in broth; turnips shaped like corks with the edges rounded, then blanched and cooked in white stock (No. 194a), small green peas boiled in salted water with fresh mint, tossing with butter after draining, and string beans boiled in salted water and finished with butter, fill in the center with a fine cauliflower boiled in salted water and having butter poured over.

Serve a York sauce (No. 563) separately.