Squabs, English Style

Truss eight squabs as for an entree (No. 178), wrap them up in bards of fat pork. Lay them in a saucepan lined with thin slices of ham and moisten to their height with white wine mirepoix stock (No. 419); cover with a round sheet of buttered paper and place the lid on tight. Boil and simmer until the squabs are thoroughly done; which will take about twenty-five minutes. Prepare eight oval-shaped bread croutons, three inches long by two wide, make an incision all around a quarter of an inch from the edge and to half their depth, then fry in clarified butter, and empty out the center. Dress the squabs on these croutons, range on a dish and place between each a vegetable garnishing composed of carrots trimmed to imitate new ones, then blanched and cooked in broth; turnips shaped like corks with the edges rounded, then blanched and cooked in white stock (No. 194a), small green peas boiled in salted water with fresh mint, tossing with butter after draining, and string beans boiled in salted water and finished with butter, fill in the center with a fine cauliflower boiled in salted water and having butter poured over. Serve a York sauce (No. 563) separately.