Squabs a la Briand

Soak bread-crumbs in a little broth; press it to extract well the moisture, then lay it in a bowl with a quarter as much good butter, a few egg-yolks and one whole egg; work this preparation well, seasoning with salt, pepper, parsley and onions chopped and blanched; use this for filling the squabs, then truss them for an entree (No. 178) and run them on the spit to roast, being careful to baste over occasionally with butter; untie them, remove the larding pork covering the breasts and lay them on a bed of sauted tomatoes (No. 2841). Serve a brown sauce (No. 414) separately into which mix Worcestershire sauce, meat glaze (No. 402), chopped parsley and tarragon vinegar.