Squabs a la Flourens

Procure eight squabs, draw, singe and truss as for an entree (No. 178), or one squab for each guest Chop up very fine eight ounces of beef marrow, mix with it eight ounces of butter, some chopped parsley, finely cut up chives, eight chopped tarragon leaves, a little crushed and chopped garlic, salt, pepper, four ounces of lean ham cut into one-eighth inch squares, four ounces of bread-crumbs and two whole eggs. Fill the squabs with this dressing and roast them either on the spit or in the oven for thirty minutes, basting them frequently. When done, untruss, dress in a circle and pour in a garnishing of sweetbreads and artichoke bottoms cut in three-sixteenth inch squares to which has been added some espagnole sauce (No. 414). Serve some of this sauce separately.