Squabs, Breasts a la Duxelle—Stuffed

Pare eight to ten breasts of squabs; split them in two through their thickness without detaching the parts, but simply to form a pocket, fill this in with a little duxelle with raw truffles (No. 461), close the opening, season the breasts, dip them in beaten eggs mixed with cooked fine herbs, (No. 385) roll in fresh bread-crumbs and then in melted butter and broil over a slow fire. Dress the breasts crown-shaped on a dish with a little half-glaze sauce (No. 413) to which has been added butter, lemon juice and chopped parsley.