Squabs a la Vestal

Mix in with some veal godiveau (No 85) truffles, chives and parsley all well chopped; range this forcemeat in a plain well-buttered border mold (No. 139) and poach in a slack oven. Cut some squabs in four, fry them in butter to a nice color, drain off the grease, add allemande sauce (No. 407) and small mushroom heads; fill the inside of the unmolded border with this stew; bestrew over with bread-crumbs and grated parmesan; pour melted butter on it and brown the whole in a hot oven serving when of a fine color.