Squabs a l'Impromptu—Sauted

After the squabs are prepared the same as for broiling, fry them in clarified butter, and when done, dress. Fry and cook colorless a teaspoonful of chopped shallots for each pigeon, add to it a little flour, moisten lightly with stock (No. 194a) and white wine, boil and skim; reduce this rapidly over a hot fire and just when ready to serve, incorporate a little fine butter, lemon juice and chopped parsley; pour this over the squabs and serve at once.