Squabs Crapaudine—Broiled

After a squab has been well drawn, singed and thoroughly cleaned, cut each side from the pinion of the wing to the tip of the breast; open without detaching the parts, having the legs and back on one end, and the breast on the other; beat well to flatten, season and dip in melted butter; roll them in bread-crumbs and broil slowly. While this is progressing chop up one shallot exceedingly fine, blanch, drain and fry it colorless in butter, add to it some clear gravy (No. 404) and a little espagnole sauce (No. 414) and white wine; season and then pour this sauce into a dish, dress the squabs on it and surround with slices of lemon cut in halves.