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Compote of Squabs

Singe, draw, and truss with their legs thrust inside six fine, fat squabs, lay them in a saucepan with one-half ounce of butter, and a chopped carrot and chopped onion. Season with one pinch of salt, put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions, one medium-sized carrot, cut with a vegetable scoop one ounce of salt pork cut into small pieces, and six cut-up mushrooms; moisten them with one pint of Spanish sauce, and cook together for thirty minutes. Transfer the squabs to this mixture, and cook again for five minutes. Dress the garnishing on a hot dish, arrange the squabs on top, and serve.

Squabs, Crapaudine Singe and draw six tender squabs, splitting them through the back without entirely dividing them; break the bones of the legs and wings, flatten them well and lay them on a dish, season with one pinch of salt, one pinch of pepper and two tablespoonfuls of oil, roll them in well, then dip them in breadcrumbs, and broil slowly for seven or eight minutes on each side. Arrange them on a hot dish, and serve with one-half pint of hot Robert sauce, to which should be added three chopped mushrooms. Serve the sauce on a dish with the squabs on top.