Squabs, Colbert Sauce—Broiled

Select small squabs and after they have been plucked, drawn and singed, clean them nicely and cut the necks from the bodies; truss with the legs thrust inside and split them down through the back the whole length as far as the rump; beat the breasts to have them quite flat, pare, then season with salt and mignonette; immerse them in melted butter and roll in bread-crumbs; then broil over a slow fire for about ten minutes, laying them with the breast side downward and turning them over as fast as they attain a good color, finish cooking and dress with some gravy (No. 404) poured over or else serve them on a Colbert sauce (No. 451); garnish around with slices of lemon cut in halves.