Wild Pigeon or Squabs Poupeton, Ancient Style

Chop up half a pound of veal with half a pound of beef marrow and half a pound of fat pork; season with salt, pepper and nutmeg; pound all together, mixing in four ounces of soaked and well pressed bread-crumbs, two whole eggs, some chopped mushrooms fried in butter and chopped parsley. Lay a buttered flawn ring eight inches in diameter on a sheet of buttered paper; fill the bottom and sides with the forcemeat (No.81) and in the center lay a stew made of six wild pigeons prepared as explained below. Cover the top with more of the forcemeat, having it bomb-shaped, egg over and cook in a moderate oven. For the wild pigeon stew, truss the pigeons as for an entree (No.178); brown them in butter with escalops of uncooked sweetbreads, some ham or bacon cut in five-eighths squares and blanched mushrooms, also a garnished bunch of parsley (No.123). Dredge three tablespoonfuls of butter over the whole and let it attain a fine color; then moisten with white wine and stock (No.194a). When the birds are cooked suppress the parsley, reduce and thicken the sauce, adding the juice of a lemon; put it into a vessel to get cold and then cut the birds lengthwise in two, pare neatly and use for filling the inside of the poupeton.

Wild Squabs are roasted or broiled the same as tame squabs. See No.2018.