Squabs a la Stanislas—Stuffed

Fry eight ounces of bacon cut in three-sixteenth of an inch squares in butter, also as much fresh mushrooms sliced the same size, with a little chopped shallot and parsley. Fill the pigeons with this preparation and roast them. Have as many round truffles as there are pigeons, each one inch in circumference, peel and use the parings to pound with quenelle forcemeat (No. 89), and with this make some quenelles the shape and size of large verdal olives; poach and put them into an allemande sauce (No. 407) with a little meat glaze (No. 402), also the peeled truffles and some channeled mushrooms (No. 118). When the squabs are roasted untruss and dish up with the garnishings ranged around.