(2019). Squabs, Breasts A La Duxelle - Stuffed (Filets De Pigeonneaux Farcis A La Duxelle)

Pare eight to ten breasts of squabs; split them in two through their thickness without detaching the parts, but simply to form a pocket, fill this in with a little duxelle with raw truffles (No. 461), close the opening, season the breasts, dip them in beaten eggs mixed with cooked fine herbs, (No. 385) roll in fresh bread-crumbs and then in melted butter and broil over a slow fire. Dress the breasts crown-shaped on a dish with a little half-glaze sauce (No. 413) to which has been added butter, lemon juice and chopped parsley.

(2020). Squab Fritters, Oporto Sauce (Beignets De Pigeonneaux, Sauce Oporto)

Pluck, draw and singe some nice squabs, free them of all their feathers, cut off the stumps and pinions, then divide them in two lengthwise and afterward split them across on the bias to obtain two pieces from each, one from the legs and from the wings; lay them in a vessel and season with salt, whole peppers, nutmeg, thyme, bay leaf, sliced onions, lemon juice and a little oil, leave to marinate for two hours, turning them over occasionally. take each piece out and dip it in frying batter (No. 137), then plunge into very hot frying fat, drain, salt and dress them in a pyramid form on a folded napkin; serve separately a currant sauce (No. 455) with Port wine.

(2021). Squabs A La Carolina (Pigeonneaux A La Caroline)

Cut up some squabs after being dressed in six pieces each; have the same quantity of blanched terrapin of the same size; place them in a saucepan and moisten with half Madeira and half stock ( No. 194a); season with salt and pepper and boil up once, then finish cooking in a slack oven for about thirty minutes; when done thicken the sauce with hard boiled egg-yolks pounded with as much butter and then passed through a sieve, add a little white wine and season highly. Roll well the meat in the sauce to have it thick, and serve the whole inside a border made of rice boiled in salted water, and fresh butter added, for ten minutes or until it ceases to crackle between the teeth, then drain and mingle it with a little bechamel (No. 400). Mold this rice in a liberally buttered plain border mold (Fig. 139), push it into the oven for a few moments, invert it on a dish, remove the mold and fill in the center with the stew.

(2022). Squabs A La Vestal (Pigeonneaux A La Vestale)

Mix in with some veal godiveau (No 85) truffles, chives and parsley all well chopped; range this forcemeat in a plain well-buttered border mold (No. 139) and poach in a slack oven. Cut some squabs in four, fry them in butter to a nice color, drain off the grease, add allemande sauce (No. 407) and small mushroom heads; fill the inside of the unmolded border with this stew; bestrew over with bread-crumbs and grated parmesan; pour melted butter on it and brown the whole in a hot oven serving when of a fine color.