Cases of Squabs a la Folsom and Cases of Squabs a la Umberto

Pluck well all the pin feathers from some drawn, singed and cleaned squabs; bone them entirely, beginning by making an incision in the meat on the back and following the line down on each side with the help of a small knife; remove the breast and wing bones, then fill the inside with chicken forcemeat (No. 89) into which has been mingled mushrooms and truffles chopped up fine, fried in butter and wetted with a little Madeira. Oil the insides of some paper cases, turn them upside down on a baking pan, push them into the oven to stiffen and then cover the bottoms and sides with a layer of the same forcemeat; set the squabs on top, one on each, and cover with a slice of fat pork; cook them in a slack oven for half an hour. Drain off the fat and dress the cases in a circle, having on top of each one a channeled mushroom head (No. 118); pour a Madeira sauce (No. 492) over that has been reduced with some mushroom essence (No. 392).

Cases of Squabs a la Umberto.—Butter or oil as many oval paper cases as there are squabs to be prepared; place them in the oven to stiffen and brown, then drain. Bone the birds, stuff them with a delicate quenelle forcemeat (No. 89), into which mix chopped truffles and mushrooms; lay them in a sautoir in oval rings of the same diameter as the cases, moisten with a little mirepoix stock (No. 419), reduce it to a glaze, then remoisten to half the height of the squabs, and when done the stock ought to be well reduced; lay them in the cases and cover over with African sauce (No. 424), dress and serve.