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Squabs en Casserole

Draw, clean and truss six squabs, saute in three tablespoons of butter, then remove to the casserole, half cover with hot water or stock, add a bit of bay leaf, a sprig of parsley and cook until almost tender, then add two dozen potato balls, sauted in butter with one sliced onion.

When the potatoes are tender add the yolks of three eggs beaten and diluted with three-quarters cup of thin cream.

As soon as the sauce thickens serve from the casserole.