The Swedish, French, American cook book

Clean and wash squabs. Cut in halves; take the breast bone and wing bone out, turning the wing in; then stuff with chicken mousse. Turn them over with the skin up and the stuffing down made in the shape of a leg; cook in oven twelve to fifteen minutes; when done, glaze with a brown glaze made from the bones. Arrange on a green and white foundation with a truffle or mushroom sauce in the centre; garnish each squab with some white sauce, putting a paper frill on the bone. Serve as an entree for luncheon or dinner, or with the salad, leaving the sauce out and with watercress in the centre or a whole bird cooked, glazed, and decorated and served on a crouton of bread garnished with watercress. Squab ( Pigeonneau ) a la Financiere Clean, wash, and cut the squabs in halves; remove the insides and leg bone; shape in cutlets, dip in egg and bread crumbs and fry in very hot fat. When done, arrange in a circle on a platter with financiere garnishing in the centre. Garnish with parsley. Serve with a paper frill on each leg as an entree for luncheon or dinner. Squabs (Pigeonneaux) a la Casserole Clean the squabs well, tie up and parboil with onions, water, carrots, pepper and salt for about twenty-five minutes. Make a thick brown sauce from two cups of the broth and some beef extract; color with kitchen bouquet and flavor with some sherry; dissolve four tablespoons flour in one cup of cold broth, strain to the hot broth and cook until nice and simmery; add to the sauce vegetables that have been cooked, small dices, onions, carrots, peas, beans, mushrooms; put the squabs into the casserole; fill the casserole with the vegetables and sauce; put into oven and bake until well done. Then garnish with plain vegetables and melted butter poured over them — carrots, peas, onions, string beans, turnips, etc., of all different colors; put a paper frill on each leg of the squabs; put the casserole on a paper doily on a platter with a bunch of parsley at one side of the dish; raise the cover against the dish at the other end. Serve as an entree or joint for luncheon, dinner, or Sunday supper. Pigeons can be prepared in the same way as squabs. COLD DISHES OF SQUABS Squab with Foie Gras, a l’ltalienne Pigeonneau au Foie gras, a l’ltalienne Clean and wash the squabs; put in three cups water, add two onions and a cut-up carrot; cook for about twenty-five minutes; when done, let stand in the broth until cold. Split in halves, removing the bone; leave the leg on, and stuff. Stuffing. To one jar of pate de foie gras No. 3 take two tablespoons dissolved Cox's gelatine, one tablespoon sherry, four table¬ spoons whipped cream. Mix together and fill; turn the breast up and glaze with a white chaud-froid sauce; decorate with truffles. Arrange on a foundation of peas and in the centre of the foundation put a fried crouton of bread made into a nest. Take one of the squabs that has been cooked, glazed, and decorated; put daisies and branches of truffle on top of the bird, place on the crouton of bread; put a paper frill on each leg and also on the leg of the bird in the centre; garnish with parsley. Serve as a cold dish with salad for luncheon or dinner. Squab in A pic ( Pigeonneau en Aspic ) a la Hammond