Squabs a la Crispi

Bone the backs of some small squabs, fill the insides with quenelle forcemeat (No. 89), containing mushrooms, ham and truffles cut in three-sixteenths of an inch squares, enclosing it well in the birds. Lay some rings in a sautoir already garnished with slices of fat pork, and place the squabs inside these rings, cover with more slices of the pork and moisten with a very little mirepoix stock (No. 419) with Madeira wine, and when cooked place a round tin plate on the squabs with a weight on top to flatten the birds slightly. Dress them crown-shaped and cover over with green ravigote sauce (No. 531); lay a cooked trussed crawfish and serve more of the sauce separately.