Squabs, New York Style

Have some squabs drawn, singed, cleaned, and trussed for an entree (No. 178); fry them white in butter and dredge over a little flour; fry for a few moments longer without browning, then moisten with beef stock (No. 194a); add a bunch of parsley garnished with thyme and bay leaf, small onions, potato balls made five-eighths of an inch in circumference, and small half inch dice of bacon fried in butter. A few moments before serving, add some quenelles shaped to represent large verdal olives either of godiveau or else of chicken quenelle forcemeat (No. 89), into which mingle chopped sweetbreads and parsley; poach these in boiling water. Just when ready to serve, remove the parsley, thicken the stew with raw egg-yolks diluted with cream, and incorporate a piece of fresh butter, and dress the squabs in the middle of a dish with the garnishing around.