The Swedish, French, American cook book

Singe, clean, and wash the squabs well; split in halves. Put in sufficient water to cover them, with some sherry, onions, carrots, pepper, salt, and a few bay leaves; let simmer slowly for about forty-five min¬ utes to one hour, according to size and age of squab or pigeon — if a pigeon it should be cooked for about two hours. When done, leave in the juice until cold. When cold, take up, cut in halves, breasts, second joints, and legs; remove the bones, leaving a little of the wing bone and a little of the leg bone in for paper frills, form¬ ing them in a cutlet the shape of a half egg. Put on a broiler and chaud-froid with a white chaud-froid sauce; decorate with truffles and some of the chaud-froid sauce colored brown; glaze with some aspic, put on a platter with about half inch aspic around. When cold and ready to serve, cut each cutlet out from the aspic; arrange on an aspic foundation a la macedoine; put a paper frill on each leg. Serve with aurorian sauce in the centre as a cold dish or with any kind of salad that has mayonnaise dressing. Squab in Aspic {Pigeonneau en Aspic ) a la Benoria Glaze a ring mould with aspic about half inch thick [see recipe: Squab in Aspic a la Hammond]. When they are prepared, chaudfroid and glaze in the same way, put into the ring mould, one piece resting on top of another, turning the point of the bone down as, when the ring is turned out, the cutlet bone will be turned up and the meat down; take care, when putting the cutlets into the mould, not to muss the chaud-froid sauce; let pieces rest evenly one on top of another so it will make the dish look pretty when turned out; fill the mould with aspic; leave on the ice until ready to serve. Dip in warm water; turn out on a nice paper doily; garnish with lettuce leaves and chopped aspic around. Serve with salad in the centre that has mayonnaise dressing, or with aurorian sauce or mayonnaise dressing, as a cold dish for luncheon, dinner, or supper. Squab Mousse ( Mousse de Pigeonneau ) a la Mathilda Glaze six little chicken or duck moulds with aspic; decorate wings, bills, and tails, with cream (containing some gelatine), Spanish pepper, and truffles; make the eyes from lemon and truffles; fill with mousse of squabs au foie gras; leave on ice until cold. Turn out and place on a foundation of hominy on a paper doily; garnish with lettuce leaves and chopped aspic. Serve with any kind of salad in the centre, or with aurorian sauce or mayonnaise dressing, as a cold dish for luncheon, dinner, or supper. Filling. Take two squabs that have been cleaned and cooked in water (sufficient to cover them), onions, carrots, a few bay leaves, pepper and salt, and left in the juice until cold. Remove the skin and bones; pass the meat through machine twice. To the cup of squab add four tablespoons pate de foie gras (if not at hand, mock pate will do instead); put in a saucepan, add four tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste; stir until it begins to thicken, then add three tablespoons whipped cream. Squab with Foie Gras, a la Ericsson Hammond Pigeonneau au Foie gras, a la Ericsson Hammond