Squabs a la Carolina

Cut up some squabs after being dressed in six pieces each; have the same quantity of blanched terrapin of the same size; place them in a saucepan and moisten with half Madeira and half stock (No. 194a); season with salt and pepper and boil up once, then finish cooking in a slack oven for about thirty minutes; when done thicken the sauce with hard boiled egg-yolks pounded with as much butter and then passed through a sieve, add a little white wine and season highly. Roll well the meat in the sauce to have it thick, and serve the whole inside a border made of rice boiled in salted water, and fresh butter added, for ten minutes or until it ceases to crackle between the teeth, then drain and mingle it with a little bechamel (No. 409). Mold this rice in a liberally buttered plain border mold (Fig. 139), push it into the oven for a few moments, invert it on a dish, remove the mold and fill in the center with the stew.