Cut off heads and neatly draw six tender, fat squabs, dip feet in boiling water for one minute, remove skin from feet with a coarse towel and cut off nails. Season insides of birds with a half teaspoon salt and three saltspoons pepper equally divided, place four small white grapes in each bird, neatly truss and lay on a roasting tin. Season with one teaspoon salt, half teaspoon pepper, lightly baste with melted butter, set in brisk oven for thirty-five minutes, remove, untruss and keep hot. Finely chop a half pound raw lean veal with two ounces larding pork, place both in a mortar with two egg yolks, a bread panade (No. 1795), a teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg, pound the whole to a fine pulp and press it through sieve into a bowl. Add a half gill cream, sharply mix while adding, and with this force make nice border around a baking dish.

Prepare glazed chestnuts (No. 2795) and place on top of border one beside another. Peel and thoroughly clean twelve fresh mushrooms, finely slice, place in a saucepan with a tablespoon melted butter and fry for five minutes. Add a finely sliced truffle, six tarragon leaves, a gill white wine, lightly mix and let reduce till almost dry. Pour in one and a half gills demi-glace (No. 122), season with a saltspoon cayenne, lightly mix and boil for five minutes. Arrange squabs in centre of crown in baking dish, pour sauce over squabs and set in oven for fifteen minutes, basting once in a while, remove and serve in same dish.